Cadets - QS Luxe Superieur

Cadets based on QS Luxe Superieur
Pieces 0

Ingredients

  • 10000 g - 100% Flour
  • 1500 g - 15% QS Luxe Superieur (Soft Luxury Bread)
  • 500 g - 5% Fresh yeast
  • 150 g - 1.5% Salt
  • 5500 g - 55% Water approx.

Working method

  • Mix all ingredients into a smooth and well developed dough.
  • Dough temperature: approx. 26ºC.
  • Scale: approx. 1700 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.
  • Dough proof: approx. 15 minutes.
  • Press the dough pieces with the cadet plug and place the dough pieces upside down and slightly folded between doilies.
  • Final proof: approx. 70 minutes.
  • Just before baking turn the dough pieces around and place them on a with rice flour prepared inserter or baking sheets.
  • Baking: approx. 10 minutes at 250-260°C with a bit steam.