Schnittbrötchen Multi 10

Name: Schnittbrötchen Multi 10
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.

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

Schnittbrötchen Multi 10

Ingredients

Working method

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