Expresso Loaf
09-010
Group Dough
Ingredient
KG
%
Bread Flour
1.000
100.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1.00
BAKELS LECITEM PUMPABLE S
0.025
2.50
Salt
0.015
1.50
Sugar
0.180
18.00
Water
0.490
49.00
Total Weight: 1.720
Group Chocolate
Ingredient
KG
%
APITO CHOCOLATE PASTE
0.020
2.00
BAKELS ALKALIZED COCOA POWDER
0.010
1.00
Water
0.030
3.00
Total Weight: 0.060
Group Expresso
Ingredient
KG
%
Instant coffee
0.010
1.00
APITO EXPRESSO PASTE
0.010
1.00
Water
0.010
1.00
Total Weight: 0.030
Group Filling
Ingredient
KG
%
BAKELS DARK CHOCOLATE FUDGE
0.300
-
Instant coffee
0.010
-
All Purpose Flour
0.080
-
Total Weight: 0.390
How to do it:
1. Combine dough ingredients and mix for 2 minutes on low speed.
2. Equally divide dough into two.
3. Return ½ of the dough in the mixer together with the expresso ingredients.
4. Mix until developed. Remove from mixer, scale into 175-g portions and rest for 10 minutes.
5. Return remaining half of the dough in the mixer together with the chocolate ingredients. Repeat as in step 4.
6. Combine filling ingredients until even.
7. Sheet chocolate and expresso doughs separately. Spread 75g filling over chocolate dough and cover with expresso dough.
8. Mold into loaf shape.
9. Proof then bake at 180°C.
Yield: 5 x 350g dough weight
Related products
