Cougnous
Ingredients
- 10000 g - 100% Flour (high-protein)
- 300 g - 3% Proson Luxe Gourmand
- 700 g - 7% Yeast
- 1200 g - 12% Proson Luxe au Beurre
- 5600 g - 56% Water approx.
Filling:
- 3000-3500 g - 30-35% Candied fruit or raisins
Working method
- Mix all ingredients into a well developed dough. Add the filling directly.
- Dough temperature: approx. 26ºC.
- Scale: Approx. 300 grams.
- Mould loosely and use a bowl proof of 20 minutes.
- Form the cougnous and put on the baking plate. Put in a "patacon"" halfway the rising time."
- Final proof: Approx. 45 minutes. If needed, possibility of cutting.
- Decorating: Egg or Sonshine
- Baking: Approx. 15-20 minutes at 220ºC.
