Schnittbrötchen
Pieces
Ingredients
- 10000 g - 100% Flour (Type 550)
- 400 g - 4% Fresh Yeast
- 400 g - 4% QS Croustillant (Crispy)
- 150 g - 1.5% Salt
- 5600 g - 56% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 24°C
- Scale: approx. 1650 grams (30 pieces)
- Dough proof: Approx. 10 minutes
- Divide and round up Mould short pointed rolls and place them with the lock on with starch prepared doilies Incise the dough pieces in the length with a sharp knife Turn after incise directly the dough pieces around so tha the incise lays on the doilies
- Final proof: Approx. 40 minutes (30°C - 75% moisture)
- Remove from the proofer and get 10 minutes to dry in the bakery After drying the dough pieces turn on suitable trays and bake immediately
- Baking: Approx. 17-18 minutes at 230°C with a bit steam
