Kramiek (Belgian)
Ingredients
- 10000 g - 100% Flour (high-protein)
- 1000 g - 10% Proson Luxe au Beurre
- 600 g - 6% Yeast
- 300 g - 3% Proson Luxe Gourmand
- 170 g - 1.7% Salt
- 5400 g - 54% Water approx.
Filling:
- 3500 g - 35% Raisins
Working method
- Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in
- Dough temperature: approx. 26ºC
- Bulk proof: Approx. 10 minutes
- Scale: Dough pieces approx. 400 grams and rounding
- Dough proof: Approx. 10 minutes
- Final proof: Approx. 45 minutes Brush with egg wash, if desired, after approx. 20 minutes
- Baking: approx. 25-30 minutes at 210-220ºC
- Mould as a short loaf Place the dough pieces into small baking tins
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
