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Apple Bread - Sonnetmix Inverno and Proson XS (extra softness)

Ingredients

  • 5.000 g - 50% Flour
  • 5.000 g - 50% Sonnetmix Inverno
  • 4.800 g - 48% Water approx.
  • 800 g - 8% Fresh yeast
  • 200 g - 2% Mocha extract
  • 100 g - 1% Proson XS (extra softness)

Filling:

  • 3.000 g - 30% Apple pieces (dried)
  • 2.500 g - 25% Sugar nibs P2
  • 2.500 g - 25% Raisins

Decoration:

  • 500 g - 5% Almonds

Working method

  • Soak the apple pieces in its own weight in water, for better softness in the baked product. We recommend to wash again delivered raisins and soak them briefly.
  • Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in.
  • Dough temperature: approx. 26º.
  • Scale: dough pieces approx. 450 grams and rounding.
  • Dough proof: approx. 15 minutes.
  • Round up again and decorate with almonds. Place the dough pieces in a round baking tin of approx. 20 cm diameter.
  • Final proof: approx. 40-50 minutes.
  • Bake: approx. 40-45 minutes at 200°C.

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