[:en]German Fruit Bread [:zh]Lorem ipsum dolor sit amet, consetetur sadipscing elitr, sed diam nonumy eirmod tem por invidunt ut labore et dolore magna[:th]Lorem ipsum dolor sit amet, consetetur sadipscing elitr, sed diam nonumy eirmod tem por invidunt ut labore et dolore magna[:]

December 19, 2021 | Chef Oliver Lim

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INGREDIENTS

Pre-soak		300g	Dried Fig Quartered
8-24hours		300g	Dark Raisins
		250g	Prunes, halved
		100g	Dried Cranberriesd
		180g	Hazelnuts
		100g	Currents
		100g	Pitted Dates
		50g	Tart Cherries(Optional)s
		140g	Water
		40g	Dark Rum
Dough	75%	180g	Water
	56%	80g	German Rye flour Type 997r
	44%	105g	German Bread Flour Type 650
	10%	25g	Malt & Rye Premix
	10%	25g	Panettone Sourdough Powder
	4%	10g	Angel Instant Yeast
	3%	7g	Salt

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METHOD:

Mix and soak all dried fruits for 8-24 hrs.
Mix all dough ingredients until the dough doesn’t stick to the bowl.
Cover 30 minutes for 1st Bulk Fermentation.
Slowly add soaked fruits, a spoonful each 15 seconds interval, into the dough at low speed.
Scrap out the entire dough and round for 30 mins for 2nd bulk fermentation.
Divide dough into 4 parts. Shape into batards, final proofing for 30 min.
Bake for 30 mins at 200 degrees Celsius in preheated oven.

[:en]Download Here [:zh]Lorem ipsum dolor sit amet, consetetur sadipscing elitr, sed diam nonumy eirmod tempor invidunt ut labore[:th]Lorem ipsum dolor sit amet, consetetur sadipscing elitr, sed diam nonumy eirmod tempor invidunt ut labore[:]

German Fruit Bread

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