Apple Sugar Bread
Ingredients
- 10.000 g - 100% Flour
- 4.500 g - 45% Water approx.
- 1.500 g - 15% Dutch apple syrup (Rinse)
- 1.000 g - 10% Fresh yeast
- 500 g - 5% Proson Luxe au Beurre
- 500 g - 5% Dairy butter
- 400 g - 4% (Brown) soft sugar
- 150 g - 1.5% Salt
Filling:
- 5.500 g - 55% Sugar nibs P4
- 50 g - 0.5% Cinnamon
Working method
- Mix all ingredients into a smooth and well developed dough. Mix Sugar Nibs with Cinnamon. After kneading add the filling directly.
- Dough temperature: approx. 27ºC.
- Scale dough pieces approx. 300 grams and pointed model.
- Dough proof: approx. 10 minutes.
- Mould as a short loaf. Place the dough pieces into aluminum baking tins. Place the baking tins on with baking paper and covered in baking sheets.
- Final proof: approx. 45 minutes.
- Bake: approx. 25-30 minutes at 210ºC.
