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Apple, apricot & fig bread

Apple, apricot & fig bread     

3 Apr 2019



  • 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