Apple Softgrain

Ingredients

g
Flour 1000
Softgrain 5-grain* 300
Sweet yeast 10
S500 Melting* 10
Cremyvit* 30
Sugar 120
Salt 10
Eggs 100
Water 450
Unsalted butter 100
Cut apples in cubes 100

Working Method

Method
  • Mixing spiral: Mixing all ingredients (except butter, softgrain, apple) in 4 minutes slow, 4 minutes fast. Add butter, softgrain at the last 2 minutes of mixing, then add in apple.
  • Intermediate proof: 10 mins
  • Make up: Divide the flour about 20g or 15g, then roll over the mixes seed (grilled and mixed together)
  • Final fermentation: 30 minutes at 30°C , 85% RH.
  • Baking: 150°C - 170°C, ± 10 minutes