Ingredients
Traditional dough at the end of mixing: 10 kg
Toofruit® Blueberry: 0,3 kg
Cranberries: 1 kg
Water (24°C): 0,1 to 0,2 L
Preparation
Method with 3% of Toofruit® and 10% of cranberries
Other inclusions may be used, such as raisins or a five-seed mix.
Kneading:
- First speed: 3 minutes
- Second speed:
- Oblique: 5-6 minutes.
- Spiral: 3-4 minutes.
Dough temperature: 25-26°C.
First fermentation: 60 minutes.
Scaling: divide into 80/150/330 g dough pieces.
Intermediate proofing: 20 minutes.
Shaping: shape the loaves and place them on floured cloths, seam side up.
Final fermentation: 1h-1h30 at 25°C with 75 % humidity.
Baking: bake for 14 to 20 minutes at 250°C, depending on the size of the breads (pay attention to browning of the larger loaves on the oven floor).
