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Orange Football

Ingredients

  • 10000 g - 100% Flour
  • 2000 g - 20% QS Boterstol (Dutch Stollen)
  • 700 g - 7% Fresh Yeast
  • 150 g - 1.5% Salt
  • 6200 g - 62% Water approx.

Filling:

  • 3000 g - 30% Sugar Nibs P4

Working method

  • Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
  • Dough temperature: approx. 26ºC
  • Scale: Dough pieces approx. 450 grams and rounding
  • Dough proof: Approx. 15 minutes
  • Final proof: Approx. 70 minutes
  • Baking: Approx. 30 minutes at 230ºC
  • Mould it as a round loaf. Place the dough pieces into wooden baking tins with paper inlay
  • Just before baking incise like a football