Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Chocolate chips
0.150
Dried apricot (chopped)
0.150
Fermdor W Mild
0.030
Lecitem 1000
0.020
Salt
0.020
Water
0.730
Honey
0.050
Fresh yeast
0.030
Total Weight: 2.180

Method

1. Mix all ingredients (except chocolate chips and dried apricots) for approximately 7 minutes slow and 5 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Add the chocolate chips and dried apricots and mix for 1 minute on slow speed.
4. Bulk for 60 minutes at a controlled temperature of 25-28°C, covered with plastic.
5. Scale at 500g and mould into Vienna shapes.
6. Prove: 45-60 minutes at a controlled temperature of 25-28°C, covered with plastic.
7. Cut the top of the dough one time at a 45° angle.
8. Bake: 220°C, falling to 190°C for 25-30 minutes, with steam.
9. Pull out damper after 20 minutes.
10. Glaze with Bun Glaze RTU to finish.

Yield

4 loaves

Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Chocolate chips
0.150
Dried apricot (chopped)
0.150
Fermdor W Mild
0.030
Lecitem 1000
0.020
Salt
0.020
Water
0.730
Honey
0.050
Fresh yeast
0.030
Total Weight: 2.180

Method

1. Mix all ingredients (except chocolate chips and dried apricots) for approximately 7 minutes slow and 5 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Add the chocolate chips and dried apricots and mix for 1 minute on slow speed.
4. Bulk for 60 minutes at a controlled temperature of 25-28°C, covered with plastic.
5. Scale at 500g and mould into Vienna shapes.
6. Prove: 45-60 minutes at a controlled temperature of 25-28°C, covered with plastic.
7. Cut the top of the dough one time at a 45° angle.
8. Bake: 220°C, falling to 190°C for 25-30 minutes, with steam.
9. Pull out damper after 20 minutes.
10. Glaze with Bun Glaze RTU to finish.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

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