Sugar Bread (Belgian)
Ingredients
- 10000 g -100% Flour (High-Protein)
- 1200 g - 12% Proson Luxe au Beurre
- 600 g - 6% Yeast
- 5400 g -54% Water approx.
Filling:
- 4000 g - 40% 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. 300 grams and rounding
- Dough proof: Approx. 20 minutes
- Mould as a round loaf and place the dough pieces on round lubricated aluminum pie-plates. Brush with egg wash if desired
- Final proof: Approx. 60 minutes
- Baking: approx. 25 minutes at 210ºC
