Group 1
Ingredient
KG
%
Wheat flour
10.000
100.00
0.300
3.00
Yeast
0.300
3.00
0.200
2.00
Salt
0.200
2.00
Water
7.300
73.00
Honey
0.500
5.00
Chocolate chips
1.500
15.00
Dried apricot (chopped)
1.500
15.00
Total Weight: 21.800
1. Add all ingredients (except chocolate chips and dried apricots) into a spiral mixing bowl.
2. Mix for 7 minutes on slow speed and 5 minutes on fast speed, until fully developed.
3. Dough temperature should be 24-26°C.
4. Add the chocolate chips and dried apricots and mix for 1 minute on slow speed.
5. Bulk for 60 minutes at a controlled temperature of 25-28°C, covered with plastic.
6. Scale at 500g and mould into Vienna shapes.
7. Prove for 45-60 minutes at a controlled temperature of 25-28°C, covered with plastic.
8. Cut the top of the dough one time at a 45° angle.
9. Bake at 220°C, falling to 190°C for 25-30 minutes, with steam.
10. Pull out damper after 20 minutes.
11. Glaze with Bun Glaze RTU to finish.
Yield: 43 loaves
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