Choco Miekske (Belgian) - Sonnetmix Inverno and Proson XS (extra softness)
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Sonnetmix Inverno
- 800 g - 8% Fresh Yeast
- 100 g - 1% Proson XS (extra softness)
- 5000 g - 50% Water approx.
Filling:
- 3000 g - 30% Raisins
- 1500 g -15% Sugar nibs P2
- 1500 g - 15% White Choco drips
Working method
- Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in
- Dough temperature: approx. 26ºC
- Scale: approx. 1500 grams (30 pieces)
- Dough proof: Approx. 10-15 minutes
- Divide en round up Place the dough pieces on baking sheets
- Final proof: Approx. 80 minutes
- Baking: approx. 11 minutes at 230ºC
Notes
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly