Group 1
Ingredient
KG
1.000
Wheat flour
1.000
Margarine
0.300
Dried cranberries
0.200
Raisin
0.200
Fermdor W Germ Liquid
0.150
Yeast
0.120
Syrup
0.100
0.020
0.050
Water
0.900
Total Weight: 4.040
- Soaking - Mix the rum with the raisins and cranberries and 500g of water, preferably the day before.
- Pre-dough - Mix together 500g flour, 500g mix, 60g yeast, 150g Fermdor w germ liquid and 400g water. Leave in the pot for 2 hours under plastic.
- Strain the water from the berries, and saved the berries for the last of the mixing.
- Mix the rest of the ingredients and mix together with the pre-dough and the soaked dough to a smooth dough, about 8 min slowly, 6-8 min quickly.
- Put the berries in the bowl for the last min of mixing.
- Weigh the dough into suitable sizes and stretch them out, then let them rest for 30 min on the table.
- Re-stretch them and place them in the moulds.
- Refrigerate overnight.
- Take them out and put them in the oven.
- Bake for about 30-35 min at an initial temp of 240 with steam, then reduce to 180C.
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