Dutch "Pepernoten" Loaf
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Sonnetmix Inverno
- 500 g - 5% Fresh Yeast
- 5300 g - 53% Water approx.
Filling:
- 3000 g - 30% Pepernoten
- 2000 g - 20% Sugar Nibs P4
Working method
- Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
- Dough temperature: approx. 27°C
- Scale: Dough pieces approx. 550 gram and rounding
- Dough proof: Approx. 15 minutes
- Press the buns flat and place it in a small sponge cake pan (approx. Ø 17 cm). Cut the dough by scissors each centimeter. The scissors may reach the bottom and cutting may irregular
- Final proof: Approx. 60 minutes
- Baking: approx. 25 minutes at 220°C
