Bulgarian Donau Experience
Ingredients
- 6000 g - 60% Flour
- 4000 g - 40% CreationS Malted Wheat
- 400 g - 4% Proson Volkoren (wholemeal)
- 200 g - 2% Proson Krokant Malt (crusty malt)
- 200 g - 2% Salt
- 6000 g - 60% Water approx.
Filling:
- 2000 g - 20% Mix Tropical
Decoration:
- Red Millet
- Yellow Linseed
Working method
- Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in
- Scale: approx. 1650 grams (30 pieces)
- Dough proof: Approx. 40 minutes
- Divide and round up Mould the dough pieces into short blunt rolls
- Decorate with a mixture of red millet and yellow linseed (50:50) or sprinkle just before baking with rye flour
- Final proof: Approx. 70 minutes
- Baking: approx. 35 minutes at 230-240ºC with steam
- Dough temperature: Approx. 25°C
