Apple, Apricot & Fig Multigrain Bread

Ingredients

Unit(s) %
Strong Bakers Flour 10 Kg 100
S500 CL 200 Gr 2
Salt 200 Gr 2
French Yeast 250 Gr 2.5
Water 5 Kg 58
Softgrain Sweet 5 Grain 4 Kg 40
Dried Apples 1 Kg 10
Dried Apricots 800 Gr 8
Dried Figs 800 Gr 8

Working Method

Mixing spiral

Slow Speed: 8 minutes

Fast Speed: 4 minutes

Add apples, apricots and figs to above dough and incorporate together

Dough temperature

27 °C

Bulk fermentation

30 minutes

Scale

480 g

Intermediate proof

15 minutes

Make up

Oval

Decoration before baking

Score as desire

Final fermentation

45 to 60 minutes

About This Recipe

Complexity level: