Nuts Sugar Bread
Ingredients
- 10000 g - 100% Flour
- 1000 g - 10% Proson Luxe au Beurre
- 800 g - 8% Fresh Yeast
- 500 g - 5% Proson Wit Bourgondy (white)
- 150 g - 1.5% Salt
- 100 g - 1% Sonextra Bruin (Sonextra brown)
- 100 g - 1% Cinnamon
- 5600 g - 56% Water approx.
Filling:
- 4000 g - 40% Sugar nibs P4
Working method
- Knead all ingredients into a smooth and well developed dough. After kneading directly put mix filling in
- Dough temperature: approx. 26ºC
- Scale: Dough pieces approx. 450 gram and rounding
- Mould as a small round loaf. Place the dough pieces in pie-plates. Place the pie-plates on with baking paper covered baking sheets
- Baking: Approx. 35 minutes at 210ºC
- Dough proof: Approx. 15 minutes
- Final proof: Approx. 70 minutes
- Just before baking incise as desired