Cozonac

Name: Cozonac
Ingredients: 10000 g - 100% Flour (type 480 or 550); 2000 g - 20% Sugar; 1000 g - 10% Proson Vruchten Citrus (fruit citrus); 800-1000 g - 8-10% Fresh Yeast; 100 g - 1% Salt; 5000 g - 50% Water Approx.

Ingredients

10000 g - 100% Flour (type 480 or 550)
2000 g - 20% Sugar
1000 g - 10% Proson Vruchten Citrus (fruit citrus)
800-1000 g - 8-10% Fresh Yeast
100 g - 1% Salt
5000 g - 50% Water Approx.

Working method

Important: the sugar should be dissolved in the water. Mix the flour with the salt. Shatter with hand the Proson Fruit Citrus and the fresh yeast into the flour/salt and mix them for better kneading. Add the water with the dissolved sugar. Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 31°C
Intermediair proof: Approx. 15-20 minutes
The desired basis weight
Preshape round
Stretching sheet. Add stuffing as desired
Final proof: Approx. 45-60 minutes
Baking: Approx. 40-45 minutes at 175-180°C without steam

Cozonac

Ingredients

Working method

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