Almond Break Bread
Pieces
Ingredients
- 10.000 g - 100% Flour (high protein)
- 5.500 g - 55% Water approx.
- 1.500 g - 15% QS Boterstol (Dutch Stollen)
- 1.000 g - 10% Dairy butter
- 600 g - 6% Fresh yeast
- 500 g - 5% Sugar
- 200 g - 2% Salt
Filling:
- 3.000 g - 30% Burnished half almonds
- 1.000 g - 10% Burnished shaved almonds
Decoration:
- Shaved almonds
- Sugar
Working method
- Knead all ingredients into a smooth and well developed dough. After kneading directly put in the filling and mix.
- Dough temperature: approx. 26ºC.
- Scale: approx. 250 grams and mould into pointed model.
- Dough proof: approx. 10 minutes.
- Roll the pointed model dough pieces into long stems with a lengt of 60 cm. Lay the stems on a baking paper prepared baking sheet of 40 x 60 cm. Divide twelve stems on one baking sheet.
- Final proof: approx. 60 minutes.
- Just before baking ad the decoration. Sprinkle first with almond shavings and then with sufficient sugar so that both stick well enough while baking.
- Baking: approx. 15 minutes at 210ºC.
- After cooling down slice pieces of 10 x 40 cm. These can then be broken to the desired size.
