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Bacon Raisins Loaf
Ingredients
5000
g - 50%
Flour
5000
g - 50%
Sonnetmix Inverno
800
g - 8%
Fresh Yeast
5000
g - 50%
Water approx.
Filling:
8000
g - 80%
Raisins
1000
g - 10%
Currants
2000
g - 20%
Fried Bacon Cubes
Working method
Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
Scale dough pieces of approx. 450 grams and rounding
Dough proof: Approx. 20 minutes
Mould as a round loaf. Place the dough pieces with the closure facing downwards and place it between doilies
After approx. 30 minutes turn the dough pieces on an with rice flour prepared inserter, or baking sheets, with the closure facing upwards
Baking: Approx. 25 minutens at 230ºC
Dough temperature: Approx. 26ºC
Notes
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly