Group 1
Ingredient
KG
%
Flour
3.000
100.00
BAKELS HENRYS SOURDOUGH NATURAL
2.000
66.60
BAKELS INSTANT ACTIVE YEAST
0.080
2.70
APITO CHOCOLATE PASTE
0.120
4.00
Water
2.750
92.00
Total Weight: 7.950
Group 2
Ingredient
KG
%
Chocolate Buttons
0.700
23.00
Walnuts
0.250
8.30
Total Weight: 0.950
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.
If using compressed yeast use 250g in above recipe.
Using bakers percentages - Percentages on white flour weight.
