Cadets
Cadets based on Proson White Bourgondy and Proson White Royal
Ingredients
- 10000 g - 100% Flour
- 1200 g - 12% Proson Wit Bourgondy (white)
- 500 g - 5% Fresh yeast
- 200 g - 2% Proson Wit Royal (white)
- 150 g - 1.5% Salt
- 5500 g - 55% Water ca.
Working method
- Mix all ingredients into a smooth and well developed dough.
- Dough temperature: approx. 27°C.
- Scale: approx. 1600 grams (30 pieces).
- Dough proof: approx. 15 minutes.
- Divide, round up and place the dough pieces on a with rice flour prepared workbench. Sprinkle with rice flour and cover with plastic sheets. Put on the buns after approx. 5 minutes with rice flour dusted rugs, timely press and lightly tension it while placed between pleated rugs.
- Dough proof: approx. 5 minutes.
- Press the dough pieces with the cadet plug and place the dough pieces upside down and slightly folded between doilies.
- Final proof: approx. 60 minutes.
- Just before baking turn the dough pieces around and place them on a with rice flour prepared inserter or baking sheets.
- Baking: approx. 9 minutes at 260-270°C with steam.
| For a slightly sweeter sandwich, up to 10% extra sugar can be added. A yeast adjustment needs to be incorporated in this occasion.
