Bakels
Baking ingredients since 1904

Chocolate, Honey & Apricot Loaf - Bakels Artisan Complete

Recipes Home | Back
Display Recipe as PDF

BREAD, ROLL & MORNING GOODS - SPECIALITY AND HEALTHY BREAD MIXES
Recipe No:  394160r11
USING ARTISAN COMPLETE
Group  Ingredient KG
1 Artisan Bread Complete 5.000
Water 3.500
Yeast 0.100
Honey 0.230
 
2 Dried Apricot (chopped) 0.915
Chocolate (chopped) 0.915

  Total Weight 10.660
Method:  1. Place all ingredients except apricot and chocolate into a spiral mixer
2. Mixing time approx. 7 min slow / 9 min fast (Dough Temp. 26C / 790F), until dough is fully developed
3. Add apricot and chocolate to developed dough and mix for 1 min at slow speed
4. Rest in oiled container for at least 60 min (cover container with lid or plastic)
5. Divide into 500g, mould into Vienna shape and place them on setter or flat trays
6. Dry Prove (cover loaf with plastic) approx. 45-60 min until dough is fully proved (Indentation Test)
7. Cut once across the loaf
8. Pre-heat oven 220C / 4280F (steam), once bread is placed into the oven, reduce temperature to 190C / 3740F and bake for approx. 25-30 min (open damper / vent after 20 min)
9. Glaze with Bakels Bun Glaze RTU (345805) after baking
Yield:  21 loaves scaled at 500g