Bacon Raisins Loaf
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Sonnetmix Inverno
- 800 g - 8% Fresh Yeast
- 5000 g - 50% Water approx.
Filling:
- 8000 g - 80% Raisins
- 1000 g - 10% Currants
- 2000 g - 20% Fried Bacon Cubes
Working method
- Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
- Scale dough pieces of approx. 450 grams and rounding
- Dough proof: Approx. 20 minutes
- Mould as a round loaf. Place the dough pieces with the closure facing downwards and place it between doilies
- After approx. 30 minutes turn the dough pieces on an with rice flour prepared inserter, or baking sheets, with the closure facing upwards
- Baking: Approx. 25 minutens at 230ºC
- Dough temperature: Approx. 26ºC
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
