Square Fruit Bread

Name: Square Fruit Bread
Ingredients: 8000 g - 80% Flour; 2000 g - 20% Rye flour; 2000 g - 20% QS Vruchten Geel (Fruit Bread); 400 g - 4% Fresh Yeast; 150 g - 1.5% Salt; 8000 g - 80% Water approx.; 4000 g - 40% Pecan nuts; 4000 g - 40% Cranberry

Ingredients

8000 g - 80% Flour
2000 g - 20% Rye flour
2000 g - 20% QS Vruchten Geel (Fruit Bread)
400 g - 4% Fresh Yeast
150 g - 1.5% Salt
8000 g - 80% Water approx.

Filling:

4000 g - 40% Pecan nuts
4000 g - 40% Cranberry

Working method

Knead all ingredients into a smooth and well developed dough. Dough is slightly weak doe to the high dossage of water
Dough temperature: approx. 25 °C
Bulk proof: Approx. 45 minutes in a covered container at bakery temperature
Turn the container on a sufficiently floured bench. For square breads scale approx. 400-450 grams. (Bread size approx. 10 x 10 cm.) Place the doughpieces directly on inserters
Final proof: Approx. 75 minutes
Overfloor baked approx. 35-40 minutes at 230°C

Square Fruit Bread

Ingredients

Filling:

Working method

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