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Apple Bread - 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)
  • 200 g - 2% Mocha Extract
  • 4800 g - 48% Water approx.

Filling:

  • 3000 g - 30% Apple Pieces (dried)
  • 2500 g - 25% Sugar Nibs P2
  • 2500 g - 25% Raisins

Decoration:

  • 500 g - 5% Almonds

Working method

  • Soak the Apple pieces in its own weight in water For better softness in the baked product, we recommend to wash again delivered raisins and soak them briefly
  • Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in
  • Dough temperature: Approx. 26º
  • Scale: Dough pieces approx. 450 grams and rounding
  • Dough proof: Approx. 15 minutes
  • Round up again Decorate with almonds and place the dough pieces in round baking tins of approx. 20 cm diameter
  • Final proof: Approx. 40-50 minutes
  • Baking: Approx. 40-45 minutes at 200°C

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