Group 1
Ingredient
KG
%
Wheat flour
10.000
100.00
0.300
3.00
Yeast
0.300
3.00
Salt
0.200
2.00
0.200
2.00
Water
7.300
73.00
Honey
0.500
5.00
Sultanas
1.500
15.00
Dried apple
1.000
10.00
Roasted hazelnuts (chopped)
0.500
5.00
Total Weight: 21.800
1. Add all ingredients (except apple, sultanas and roasted hazelnuts) 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 apple, sultanas and roasted hazelnuts 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, mould into Vienna shape and dip into museli mix (oats and hazelnuts 1:1).
7. Prove for 45-60 minutes at a controlled temperature of 25-28°C, covered with plastic.
8. Cut the top of the dough three times at a 45° angle.
9. Bake at 220°C, falling to 190°C for 30-40 minutes, with steam.
10. Pull out damper after 20 minutes.
Yield: 43 loaves
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