We use cookies to make your experience better. To comply with the new e-Privacy directive, we need to ask for your consent to set the cookies. Learn more.
Sovital Mix - Fruit Bread
Prep Time : 00h 09
Cooking Time : 00h 25
3 Loaves
Preparation Time: 9 minutes
Proofing and Resting Time: 85 minutes
Baking Time: 25 minutes
Outcome: 3 Loaves
Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes
Ingredients
- 250 g Sovital Mix
- 250 g Wheat flour (Type 550)
- 20 g Butter
- 20 g Sugar
- 10 g Instant yeast
- 350 g Water, approx.
- 165 g Dried mix fruit
Method
- Mix all Ingredients except dried mix fruit for 3 minutes slow and 6 minutes fast.
- Add dried mix fruit last 2 minutes. we recommend using cold water to keep the dough temperature at max. 27° C.
- Cover and start the bulk fermentation time for 20 minutes.
- Scale the dough into 350 g pieces, cover the dough pieces and start the Intermediate proof for 20 minutes.
- Mould the dough in your preferred shape, we recommend long and oval, and place onto a greased baking tray.
- Allow the dough to final proof for 50-60 minutes, we recommend covering the baking tray with a plastic foil/cling film to keep the moisture in the dough. If you press your finger in the dough and it comes halfway back, the dough is ready to bake.
- The Oven should have a temperature of 230 ° C when you put the loaves in. We recommend putting 2-3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust. After approximately 5 minutes of baking decrease the temperature to 180° C
- Bake the loaves for 25-30 minutes.