Method:

• Mix flour, Exakt Zest ZK, Yeast and water on slow speed for 2 minutes, then 7 minutes on fast speed using spiral mixer.
• Gently add the fruit (if fruit is soaked one day prior it improves the flavour and softness of the bread) and flavour/colouring (if required).
• Dough temperature: 27° - 28°C (80° - 82°F).
• Scale into heads (450 grm units).
• Mould round.
• Intermediate proof: 5 minutes +/-
• Final mould.
• Final proof: 45 - 50 minutes.
• Proof temperature: 30°C, relative humidity: 80°C.
• Bake temperature: 220°C (430°F).
• Bake time: 20 minutes.