Abraham

Name: Abraham
Ingredients: 10.000 g - 100% Flour; 5.000 g - 50% Water approx.; 1.000 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

Ingredients

10.000 g - 100% Flour
5.000 g - 50% Water approx.
1.000 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

Working method

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

Abraham

Ingredients

Working method

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