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Fruit Bread - QS Vruchten Blank (Fruit Bread)
Servings
0
Ingredients
10000
g - 100%
Flour
1500-2000
g - 15 - 20%
QS Vruchten Blank (Fruit Bread)
800
g - 8%
Fresh Yeast
200
g - 2%
Salt
6800
g - 68%
Water approx.
Filling:
10000
g - 100%
Currants and / or Raisins
1000
g - 10%
Fruit mix
Working method
Knead all ingredients into a smooth and well developed dough. After kneading mix the filling directly in the dough.
Dough temperature: approx. 26ºC
Scale: Dough pieces approx. 900 gram (depend on the baking tins) and rounding
Dough proof: Approx. 25-35 minutes
Final proof: Approx. 60 minuten
Baking: Approx. 40 minutes at 210ºC (depend on the baking tins)
Mould as a long loaf. Place the dough pieces into baking tins
Notes
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly