Method:

• Mix flour, Exakt Zest, Yeast and water on slow speed for 2 minutes, then 5 minutes on fast speed using spiral mixer. Mix into a well developed dough
• Gently add the fruit (if fruit is soaked one day prior it improves the flavour and softness of the bread)
• Dough temperature: 27° - 28°C (80° - 82°F)
• Scale into heads (65 grm units)
• Intermediate proof: 5 minutes +/-
• Final proof:45 - 50 minutes
• Proof temperature: 30°C
• Relative humidity: 80°C
• Bake temperature: 230°C (450°F)
• Bake time: 12 minutes