Autumn Bread
Ingredients
- 10.000 g - 100% Flour (High-Protein)
- 6.200 g - 62 % Water approx.
- 1.500 g - 15% Proson Vruchten Citrus (fruit citrus)
- 800-1.000 g - 8-10% Fresh yeast
- 150 g - 1.5% Salt
Filling:
- 4.000 g - 40% Raisins
- 2.000 g - 20% Crushed hazelnuts
- 2.000 g - 20% Sugar nibs P4
- 10 g - 0 Cinnamon
Working method
- Mix all ingredients into a smooth and well developed dough. After kneading add the filling and mix.
- Dough temperature: approx. 26ºC.
- Scale dough approx. 2.000 gram (30 pieces).
- Dough rest: approx. 15 minutes.
- Divide and round up and place 6 dough pieces in a round pie plate (Ø 18 cm). Place the pie plates on baking sheets.
- Final proof: approx. 60 minutes.
- Bake: approx. 15 minutes at 250ºC.
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
