Apple, apricot & fig bread
3 Apr 2019
Ingredients
- 1000g of flour
- 560g of water
- 15g of salt
- 400g of Softgrain 5
- 40g of O-tentic Durum
- 80g of dried apricots
- 80g of dried figs
- 100g of dried apples
Dough weight/piece : 370 g
Working Method
1. Mixing
- Mixing Spiral: 6mn 1st speed , 8mn 2nd speed. Add the fruits during the last 2mn at second speed
- Dough Temperature: 25-27°C
- Bulk fermentation: 30 mn at ambient temperature
- Scale: 2kg
- Intermediate proof: 10 mn at ambient temperature
2. Make up
- Make Up: Long, batard share
- Final Fermentation: 60mn at 28°C, 80% RH or overnight, 4°C
3. Baking
- Oven temperature: 250°C with steam and drop to 200°C
- Baking Time: 1h minimum
