Group 1
Ingredient
KG
Strong Bakers Flour
5.000
Water (cold)
3.750
Artisan 7% Concentrate
0.350
Honey
0.250
Salt
0.100
Bakels Instant Active Dried Yeast
0.065
Total Weight: 9.515
Group 2
Ingredient
KG
Dried Apricot
1.000
Chocolate (chopped)
1.000
Total Weight: 2.000
1. Pre-heat oven to 220°C with steam on.
2. Place group 1 into a spiral mixer.
3. Mix for 7 minutes on speed 1 and then 9 minutes on speed 3 until dough is fully developed (dough
4. temp. 26°C).
5. Add group 2 to developed dough and mix for a further 1 minute on speed 1.
6. Rest in oiled & covered container for 60 minutes.
7. Divide dough into 500g pieces and mould into Vienna shape.
8. Place dough on flat trays and dry prove for 45-60 minutes until fully proved.
9. Cut dough once along the length of the top surface.
10. Place dough in the oven and reduce the temperature to 190°C.
11. Bake for 25-30 minutes (vent after 20 minutes).
12. Glaze with Bakels RTU Glaze after baking.
Yield: 23 Chocolate and Apricot loaves scaled at 500g.
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