Orange Football
Ingredients
- 10000 g - 100% Flour
- 2000 g - 20% QS Boterstol (Dutch Stollen)
- 700 g - 7% Fresh Yeast
- 150 g - 1.5% Salt
- 6200 g - 62% Water approx.
Filling:
- 3000 g - 30% Sugar Nibs P4
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. 450 grams and rounding
- Dough proof: Approx. 15 minutes
- Final proof: Approx. 70 minutes
- Baking: Approx. 30 minutes at 230ºC
- Mould it as a round loaf. Place the dough pieces into wooden baking tins with paper inlay
- Just before baking incise like a football
