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CHOCOLATE & WALNUT SOUR DOUGH

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Bread & Rolls - Specialty - Sourdough
Recipe No:  R111c
USING BAKELS HENRYS SOURDOUGH
Group  Ingredient KG
1 Flour 3.000    100%
BAKELS HENRYS SOURDOUGH NATURAL 2.000    66.6%
BAKELS INSTANT ACTIVE YEAST 0.080    2.7%
APITO CHOCOLATE PASTE 0.120    4%
Water 2.750    92%
 
2 Chocolate Buttons 0.700    23%
Walnuts 0.250    8.3%
  Total Weight 8.900
Method:  1. No time dough.
2. Place Group 1 ingredients into the mixer and mix until dough is cleared.
3. Add Group 2 and mix on slow speed until nuts and chocolate are combined.
4. Allow a bench time of 5-10 minutes.
5. Scale and mould as desired.
6. Prove and bake at 220°C for approximately 18-25 minutes.
Notes:  If using compressed yeast, use 250g in above recipe.
  Using bakers percentages - Percentages on white flour weight
Yield:  17.5 loaves, cobs or viennas scaled at 500g.