Ingredients
T55 or T65 flour: 7 kg
Gingerbread Mix: 3 kg
Salt: 0,18 kg
Butter: 0,5 kg
Yeast: 0,25 kg
Water: 4,8 L
Mixed dried fruits: 1,5 kg
Preparation
Method wih 100% dosage
Base temperature: 56°C.
Kneading:
- First speed: 5 minutes.
- Second speed (spiral): 4 minutes without the butter, then add the butter and knead for another 3 minutes. Add the dried fruits and knead well for 2 minutes.
Dough temperature: 25-26°C.
First fermentation: 30 minutes.
Scaling: divide into 350 g or 500 g dough pieces.
Intermediate proofing: 15 minutes.
Shaping: by hand or using a machine, place the dough into greased loaf molds.
Final fermentation: 2 hours at 25°C with 75% humidity.
Baking: bake at 150°C (ventilated oven) or 180°C (deeck oven) for 25-35 minutes, depending on the size of the loaves.
