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 and round up 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 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
