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Black Berries Fruit Bread

Ingredients

  • 5000 g Flour (high- protein) 50%
  • 5000 g VitaSon Pain des Bois 50% 50%
  • 1000 g QS Boterstol (Dutch Stollen) 10%
  • 200 g Fresh yeast 2%
  • 6600 g Water approx. 66%

Vulling:

  • 3000 g FruitEase blackberries 30%

Working method

  • Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in.
  • Dough temperature: approx. 26ºC.
  • Bulk proof: approx. 60 minutes in a container and leave it in the bakery en place it on a floured bench.
  • Sprinkle the workbench with rye flour, empty the container and dust the dough with rye flour. Gently push out the dough piece into a rectangular slice and stab into pieces of approx. 12 x 12 cm (approx. 450 grams). Place the dough pieces on a with rice flour prepared inserter or baking sheets.
  • Final proof: approx. 45 minutes.
  • Just before baking incise once in transverse direction.
  • Baking: 40 minutes at 220ºC with steam.

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