Sprint Free - Sprint with Dried Fruit
Sprint Free - Sprint with Dried Fruit — a Zeelandia recipe. Uses Dekormix Multiseed Bread Topping 25 kg.
- soaking water temperature
- 45 °C
- mixing time
- 15 min
- dough temperature
- 29-30 °C
- pre-proofing time
- 20 min
- final proofing time
- 50 min
- baking temperature (start)
- 240 °C
- baking temperature (end)
- 210 °C
- steam release after
- 5 min
- baking time
- 50 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Sprint Free | 100 kg |
| Yeast | 1 kg |
| Water | 75 kg |
| Dried apricot | 20 kg |
| Dried fig | 15 kg |
| Dekormix Multiseed Bread Topping 25 kg | 10 kg |
Method
Soak the Sprint Free mix one hour before starting to mix the dough: for 10 kg of mix use 6 kg of water (water temperature 45°C).
Mix all ingredients for about 15 minutes on low speed; at the end of mixing add the dried figs and dried apricots.
Dough temperature: 29-30°C. Pre-proofing: about 20 minutes.
Place the dough directly into the pans (Sprint fluted pan, 0.52 kg), level the surface and sprinkle with Dekormix.
Final proofing: about 50 minutes.
Bake at 240°C falling to 210°C, with steam in the oven chamber; release the steam after 5 minutes. Baking time: about 50 minutes.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.