Method:

• Mix flour, Exakt Zest, Yeast and water on slow speed for 2 minutes, then 6 minutes on fast speed using spiral mixer. Mix to a well developed dough
• Gently add fruit (if fruit is soaked one day prior it improves the flavour and softness of the bread)
• Dough temperature: 27°C
• Scale at 450 grms
• Mould round
• Intermediate proof: 10 minutes +/-
• Final mould
• Final proof 45 - 50 minutes
• Proof temperature: 30°C, relative humidity: 80%
• Bake temperature: 220°C
• Bake time: 20 minutes