Maize Cranberry Sugar Bread - VitaSon Mais (maize) and QS Boterstol (Dutch Stollen)
Ingredients
- 5000 g - 50% Flour (high-protein)
- 5000 g - 50% VitaSon Mais (maize) 50%
- 3000 g - 30% QS Boterstol (Dutch Stollen)
- 600 g - 6% Fresh Yeast
- 6400 g - 64% Water approx.
Filling:
- 3000 g - 30% Cranberry (chopped)
- 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. 27ºC
- Scale: Dough pieces approx. 500 gram and rounding
- Dough proof: Approx. 35 minutes
- Mould a a short loaf. Place the dough pieces into (wooden) baking tins
- Final proof: Approx. 60 minutes
- Incise just before baking
- Baking: Approx. 35 minutes at 200ºC with steam