Dutch "Krentenwegge"
Ingredients
- 10000 g - 100% Flour (high-protein)
- 1200 g - 12% QS Vruchten Geel (Fruit Bread)
- 600 g - 6% Fresh Yeast
- 200 g - 2% Salt
- 7000 g - 70% Water approx.
Filling:
- 16000 g - 160% Currants
- 2000 g - 20% Raisins
Working method
- Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
- Dough temperature: approx. 26ºC
- Scale: approx. 5.5 kg (for a baking mold with inside dimensions of 65 cm by 20.5 cm)
- Dough proof: Approx. 20 minutes
- Loosely mould in the length of the baking mold
- Final proof: Approx. 10 minutes
- Baking - Phase 1: approx. 45 minutes at 180ºC Phase 2: approx. 25 minutes at 160ºC
Notes
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly