Pistolets
Ingredients
- 10000 g -100% Flour
- 400 g - 4% Fresh Yeast
- 300 g - 3% QS Croustillant (Crispy)
- 100 g - 1% Sonextra Shortening Clean Label
- 5700 g - 57% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 27ºC
- Scale: approx. 1600 grams (30 pieces)
- Dough proof: Approx. 15 mins and dividing/rounding, then let the dough pieces expand for 5 minutes
- Place the dough pieces on the prepared sheeters, then chop and turn over
- Final proof: Approx. 60 minutes and turn over again
- Baking: approx. 18 minutes at 240ºC with steam
