Apple, Apricot & Fig Multigrain Bread


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


480 g

Intermediate proof

15 minutes

Make up


Decoration before baking

Score as desire

Final fermentation

45 to 60 minutes

About This Recipe

Complexity level: