Select your country
Search

Abraham

Ingredients

  • 10000 g - 100% Flour
  • 1000 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
  • 5000 g - 50% Water approx.

Working method

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

Print

Select your country
Facebook-icon