Spring Bread
Ingredients
Ingredients
- 1 kg
- Elena wheat flour
- 0,03 kg
- Yeast
- 0,02 kg
- Salt
- 0,8 kg
- Water
- 0,09 kg
- Dried apricots
- 0,09 kg
- Dried plums
- 0,09 kg
- Dried cranberries
- 0,07 kg
- Walnuts
A method of preparing
Parameters
Kneading time: 3 min slow speed + 10 min fast speed
Dough temperature: 24 - 25°C
Dough piece weight: 0.5 kg
Bulk fermentation: 60 min in the cold room (after 30 min, fold the dough in three)
Final proof: 25 - 30 min
Baking temperature: 230 - 210°C with steam
Baking time: 35 min
Chop the fruit and soak it in lukewarm water for 20 min. Amount of water = amount of fruit. Add to the dough one minute before the end of kneading.
Method
Make a dough from all the listed ingredients.
After bulk fermentation, divide the dough into pieces by hand.
Gently twist the pieces, then place them in round proofing baskets seam side down.
Shortly before the end of proofing (about 4 min), turn the pieces seam side up and place them on the oven loader.
Bake with steam in the baking chamber. The above description applies to a deck oven.
