Autumn Sugar Bread
Ingredients
- 10.000 g - 100% Flour (High-Protein)
- 6.000 g - 60% Water approx.
- 1.500 g - 15% Proson Luxe au Beurre
- 800 g - 8% Yeast
- 200 g - 2% Salt
Filling:
- 5.000 g - 50% Sugar nibs P4
- 2.500 g - 25% Candied apple
- 2.500 g - 25% Candied pear
Working method
- Mix all ingredients into a smooth well developed dough. After kneading add the filling and mix.
- Dough temperature: approx. 26ºC.
- Dough proof: approx. 10 minutes.
- Scale dough pieces approx. 380 gram and rounding.
- Mould as a small loaf and place the dough pieces in with a relase agent prepared wooden (or aluminum) baking tins. Place the baking tins on baking sheets.
- Final proof: approx. 40 minutes.
- Just before baking incise the sugar with a pair of scissors.
- Bake: approx. 25 minutes at 210ºC.