Raisins, Orange, Ginger, Vanilla Bread

Recipe

• 1.200 grams flour (high-protein) - 80%
• 300 grams BT80 - 20%
• 15 grams gluten powder - 1%
• 150 grams salt - 1.5%
• 450 grams of sourdough traditional vanilla (Planifolia Black) wheat - 30%
• 18 grams block of yeast - 1.2%
• ca. 930 grams water - 62%

Filling

• 300 gram minced ginger - 20%
• 450 gram orange peel 6x6 - 30%
• 600 grams raisins - 40%

Method

• Mix all raw materials together and knead into a well-kneaded dough.
• Immediately work through the filling carefully. Desired dough temperature 26°C
• Allow the dough to rise for 60 min in a bowl.
• Turn the trays over onto a floured workbench.
• Weigh them by hand at 350g.
• Dot them lightly and let them rise for 20 min.
• Now dot the points up nicely and place them on the insert mats.
• Leave the points to rise for 50 minutes and after the rise, cut them in once.
• Bake the buns for 30 minutes at 230°C on the oven floor with sufficient steam.

Traditional leavening 24 hours at room temperature

• 100 gr (1 part) baking sourdough traditional
• 200 gr (2 parts) flour
• 200 gr (2 parts) water
• 50 gr (0.5 part) vanilla pod (Planifolia Black) finely ground

Recipe: Hiljo Hillebrand