Orange Fruit Loaf
Ingredients
- 10000 g - 100% Flour
- 2000 g - 20% QS Boterstol (Dutch Stollen)
- 800 g - 8% Fresh Yeast
- 500 g - 5% Proson Luxe au Beurre
- 200 g - 2% Salt
- 6000 g - 60% Water approx.
Filling:
- 6000 g - 60% Raisins
- 2000 g - 20% Currants
- 2000 g - 20% Fruitmix
- 2000 g - 20% Mix Tropical
Working method
- Mix all ingredients into a smooth and developed dough. After kneading directly put mix filling in
- Dough temperature: approx. 26ºC
- Scale: Dough pieces approx. 450 gram and rounding
- Dough proof: Approx. 20 minutes
- Final proof: Approx. 60 minutes
- Baking: Approx. 35 minutes at 200ºC
- Dip it in Orange fondant. Use a cornet to apply some neutral fondant stripes on it
- Mould smoothly as a round loaf. 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
