Bicycle Wheel (Tour de France)
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Vitason Méditerranée 50%
- 250 g - 2,5% Fresh yeast
- 200 g - 2% Sonplus Krokant Extra (Crispy)
- 5700 g - 57% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough.
- Dough temperature: approx. 26ºC.
- Scale dough pieces approx. 450 grams and rounding.
- Dough proof: approx. 35 minutes.
- Roll out, keep it round, on the machine at position 8.
- Final proof: approx. 45 minutes.
- Just before baking sprinkle with rye flour and press with the cake divider.
- Baking: approx. 20-25 minutes at 230ºC with steam.
