Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
3.000
100
BAKELS HENRYS SOURDOUGH NATURAL
2.000
66.6
BAKELS INSTANT ACTIVE YEAST
0.080
2.7
APITO CHOCOLATE PASTE
0.120
4
Water
2.750
92
Total Weight: 7.950
Group 2
Ingredient
KG
Weight (%)
Chocolate Buttons
0.700
23
Walnuts
0.250
8.3
Total Weight: 0.950

Method

No time dough. Place Group 1 ingredients into the mixer and mix until dough is cleared. Add Group 2 and mix on slow speed until nuts and chocolate are combined. Allow a bench time of 5-10 minutes. Scale and mould as desired. Prove and bake at 220¡C for approximately 18-25 minutes.

Additional Information

Using bakers percentages - Percentages on white flour weight

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
3.000
100
BAKELS HENRYS SOURDOUGH NATURAL
2.000
66.6
BAKELS INSTANT ACTIVE YEAST
0.080
2.7
APITO CHOCOLATE PASTE
0.120
4
Water
2.750
92
Total Weight: 7.950
Group 2
Ingredient
KG
Weight (%)
Chocolate Buttons
0.700
23
Walnuts
0.250
8.3
Total Weight: 0.950

Method

No time dough. Place Group 1 ingredients into the mixer and mix until dough is cleared. Add Group 2 and mix on slow speed until nuts and chocolate are combined. Allow a bench time of 5-10 minutes. Scale and mould as desired. Prove and bake at 220¡C for approximately 18-25 minutes.

Additional Information

Using bakers percentages - Percentages on white flour weight