Schnittbrötchen Multi 10
Pieces
Ingredients
- 7000 g - 70% Flour (Type 550)
- 3000 g - 30% Vitason Multi 10 30%
- 400 g - 4% QS Croustillant (Crispy)
- 300 g - 3% Fresh Yeast
- 150 g - 1.5% Salt
- 6000 g - 60% Water ca.
Working method
- Mix allingredients into a smooth and well developed dough
- Dough temperature: approx. 25°C
- Scale: approx. 2100 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 prover and get 10 minutes to dry in the bakery After drying the dough pieces turn on suitable trays and bake immediately
- Baking: Approx. 22-23 minutes at 230°C with a little steam
