Ginger Bread
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Wholemeal
- 5000 g - 50% Sonnet Variatiemix Kwark
- 1000 g - 10% Proson Luxe au Beurre
- 800 g - 8% Fresh Yeast
- 150 g - 1.5% Salt
- 6200 g - 62% Water approx.
Filling:
- 4000 g - 40% Candied Ginger
- 6000 g - 60% Sugar P2
Working method
- Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in
- Dough temperature: approx. 27ºC
- Scale: Dough pieces approx. 450 gram and rounding
- Dough proof: Approx. 30 minutes
- Mould smoothly as a round loaf Place the dough pieces into round pie plates Incise deep and crosswise
- Final proof: Approx. 65 minutes
- Just before baking decorate with Sugarnibs P2
- Baking: Approx. 35 minutes at 200ºC
- Directly after baking brush with melted butter
