Salzburger Kletzen Bread
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Sonmix Bayern
- 800 g - 8% Fresh Yeast
- 300 g - 3% Brown Caster Sugar
- 200 g - 2% Speculoos Herbs
- 200 g - 2% Salt
- 5200 g - 52% Water approx.
Filling:
- 2000 g - 20% Apricots (dried)
- 2000 g - 20% Pear (dried)
- 2000 g - 20% Figs (dried)
- 2000 g - 20% Plums (dried)
- 2000 g - 20% Raisins (dried)
- 2000 g - 20% Nuts
Working method
- Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
- Scale dough pieces of approx. 600 grams and pointed model
- Dough proof: Approx. 20 minutes
- Mould as a loaf. Place the dough pieces close to each other on a baking sheet
- Final proof: Approx. 50 minutes
- Baking: Approx. 60 minutes at 210ºC decreasing to 190ºC
- Dough temperature: Approx. 26ºC
