Square Fruit Bread
Ingredients
- 8000 g - 80% Flour
- 2000 g - 20% Rye flour
- 2000 g - 20% QS Vruchten Geel (Fruit Bread)
- 400 g - 4% Fresh Yeast
- 150 g - 1.5% Salt
- 8000 g - 80% Water approx.
Filling:
- 4000 g - 40% Pecan nuts
- 4000 g - 40% Cranberry
Working method
- Knead all ingredients into a smooth and well developed dough. Dough is slightly weak doe to the high dossage of water
- Dough temperature: approx. 25 °C
- Bulk proof: Approx. 45 minutes in a covered container at bakery temperature
- Turn the container on a sufficiently floured bench. For square breads scale approx. 400-450 grams. (Bread size approx. 10 x 10 cm.) Place the doughpieces directly on inserters
- Final proof: Approx. 75 minutes
- Overfloor baked approx. 35-40 minutes at 230°C
