Butter Wheel
Ingredients
- 10000 g - 100% Flour
- 1000 g - 10% QS Vruchten Geel (Fruit Bread)
- 400 g - 4% Fresh Yeast
- 200 g - 2% Sonplus Krokant Extra (Crispy)
- 150 g - 1.5% Salt
- 6800 g - 68% Water approx.
Filling:
- 2000 g - 20% Sugar Nibs P2
Decoration:
- 500 g - 5% Butter (diced)
- 500 g - 5% Sugar Nibs P2
Working method
- Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in
- Dough temperature: approx. 27ºC
- Scale: Dough pieces approx. 350 grams and rounding
- Dough proof: Approx. 20 minutes
- Roll the dough pieces into round slice of approx. Ø 20 cm
- Final proof: Approx. 45 minutes
- Just before baking stab each dough piece 6-8 times (see photo) Brush with egg wash and sprinkle the diced butter and sugar nibs into each notch
- Baking: Approx. 14 minutes at 240ºC
Indicatie grondstofkostprijs: € 0,29 | Deeg is ook toepasbaar voor baguette, petit pain en fantasie modellen.
