Sugar Bread
Sugar Bread
Recipe
| Group | Weight / Volume | Unit | Product |
|---|---|---|---|
| Bread flour | 4 | 000 | 100 |
| Exakt Zest | 0 | 800 | 20 |
| Yeast | 0 | 400 | 10 |
| Water | 2 | 120 | 53 |
| No. 7 Sugar Chips | 2 | 800 | 70 |
Preparation
Method:
- Mix flour, Exakt Zest, Yeast and water for 3 minutes on slow speed then 6 minutes on fast speed. Mix into a well developed dough
- Dough temperature 26°C
- Add sugar chips as you would fruit mixing on slow speed for 2 - 3 minutes
- Scale immediately at 450 grms
- Intermediate proof 10 minutes
- Hand mould and place into greased foil bread tins
- Wash with Ovex
- Prove for a further 45 minutes
- Prover temperature 30°C
- Relative humidity 80%
- Bake temperature 200°C
- Bake for 30 minutes