Maize Bloomer Strawberry
Ingredients
- 6500 g - 65% Flour (high-protein)
- 1000 g - 10% Rye flour
- 200 g - 20% QS Vruchten Geel (Fruit Bread)
- 600 g - 6% Fresh Yeast
- 150 g - 1.5% Salt
- 6000 g - 60% Water approx.
Filling:
- 5000 g - 50% FruitEase Strawberry
Decoration:
- Chocolate or Chocolate Fondant
Working method
- Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
- Dough temperature: approx. 26ºC
- Scale: Dough pieces approx. 460 gram and rounding
- Dough proof: Approx. 45 minutes
- Mould as a short loaf. Place the dough pieces into baking tins
- Final proof: Approx. 90 minutes
- Baking: approx. 35 minutes at 230ºC
- After cooling down brush melted chocolate on the surface
