Sourdough Fruit Bread

Group A
Ingredient
KG
BAKELS PANE MAGGIA BIANCO
0.250
Bread Flour
1.000
Yeast
0.012
Water
0.900
Total Weight: 2.162
Group B
Ingredient
KG
Mix Fruits
0.400
Total Weight: 0.400
  1. Mix all ingredients (A) in low speed for 3 mins and high speed for 5 – 6 mins
  2. Add on ingredient (B) slow speed for 1 min
  3. Divide dough 200g, Put into mould.
  4. Proofing 37°C 85% humidity for 80 mins
  5. Baking 175°C top 200°C bottom for 30 – 35 mins

 

Display Conditions

Ambient

Category

Bakery, Cakes, Muffins & Sponge Products

Occasion

Afternoon Tea, Celebration, Christmas, Mother's Day, Valentine's Day

Finished Product

Cake, Sweet Food, Sweet Good

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