Nuts Raisins Boule
Ingredients
- 10000 g -100% Flour(High-protein)
- 800 g - 8% Proson Luxe au Beurre
- 800-1000 g - 8-10% Fresh Yeast
- 500 g - 5% Proson Bruin Royal (brown)
- 150 g - 1.5% Salt
- 6300 g - 63% Water approx.
Filling:
- 3000 g - 30% Walnuts
- 3000 g - 30% Hazelnuts (Burnished)
- 3000 g - 30% Raisins
Working method
- Knead all ingredients into a smooth and well developed dough. After kneading directly put mix filling in
- Dough temperature: approx. 26ºC
- Scale: Dough pieces approx. 450 gram and rounding
- Dough proof: Approx. 30 minutes
- Final proof: Approx. 65 minutes
- Baking: Approx. 35 minutes at 220-230ºC
- Mould as a small round loaf. It is possible to decorate it with almonds on top. Place the dough pieces on baking sheets
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly For longer tenderness also soak the nuts.
