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Abraham

Ingredients

  • 10.000 g - 100% Flour
  • 5.000 g - 50% Water approx.
  • 1.000 g - 10% Crème Sonnomel
  • 900 g - 9% Yeast
  • 800 g - 8% Sonplus Melk 'S' (milk)
  • 400 g - 4% Caster sugar
  • 150 g - 1.5% Salt
  • 100 g - 1% Grated lemon / Almond oil - depending on taste

Working method

  • Make a poolish of half of the flour, water, yeast and 1% of sugar. Knead: approx. 3 minutes first gear and 4 minutes second gear.
  • Dough temperature: approx. 26ºC.
  • Bowl proof: approx. 15 minutes.
  • Firstly, mix the remaining amount of sugar trough the poolish, then mix al ingredients into a stif and well developed dough. Weight according to the choosen weight and mould it into a pointed model points.
  • Dough rest: approx. 30 minutes.
  • Format and shape a Abraham. Brush the Abraham with egg wash and incise the desired motifs with a knife.
  • Final proof: approx. 45 minutes.
  • Bake: approx. 30 to 50 minutes at 220 ºC depending on the weight.