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Autumn Bread
Ingredients
10000
g - 100%
Flour (High-Protein)
1500
g - 15%
Proson Vruchten Citrus (fruit citrus)
800-1000
g - 8-10%
Fresh Yeast
150
g - 1.5%
Salt
6200
g - 62 %
Water approx.
Filling:
4000
g - 40%
Raisins
2000
g - 20%
Crushed Hazelnuts
2000
g - 20%
Sugar Nibs P4
10
g - 0
Cinnamon
Working method
Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
Dough temperature: approx. 26ºC
Scale: approx. 2000 gram (30 pieces)
Dough rest: Approx. 15 minutes
Final proof: Approx. 60 minutes
Baking: Approx. 15 minutes at 250ºC
Divide and round up. Place 6 dough pieces in a round pie plate (Ø 18 cm) Place the pie plates on baking sheets
Notes
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly