Bread Decoration
Ingredients
- 10000 g - 100% Flour
- 600 g - 6% Crème de Luxe
- 600 g - 6% Sonplus Spray
- 200 g - 2% Salt
- 4800 g - 48% Iced water approx.
Working method
- Mix all ingredients into an almost well developed dough.
- Dough temperature: as cold as possible.
- Dough rest: approx. 2 hours in the refrigerator.
- Shape as desired.
- Final proof: at least 60 minutes. Brush with egg wash twice during the proofing period. After it has dried up, prick the flat pieces if necessary to prevent it from blistering.
- Baking: approx. 30 minutes at 220ºC for small shapes.
