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CHOCOLATE & WALNUT SOUR DOUGH

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Bread and Yeast Compounds - Bread Premixes and Concentrates

Recipe No: R111c

USING BAKELS HENRYS SOURDOUGH

Group	Ingredient	KG
1	Flour	2.500

	BAKELS HENRYS SOURDOUGH NATURAL	2.500
	BAKELS INSTANT ACTIVE YEAST	0.065
	APITO CHOCOLATE PASTE	0.120
	Water	2.750

2	Chocolate Buttons	0.700

	Walnuts	0.250

	Total Weight	8.885

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 (428°F) for approximately 18-25 minutes.

Notes:

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.

If using Compressed Yeast, use 200g (8oz) in above recipe.