Cadets based on Sonplus Melk (Milk) and Crème Sonnomel
Ingredients
- 10.000 g Flour 100%
- 5.400 g Water approx. 54%
- 600 g Fresh yeast 6%
- 500 g Sonplus Melk (Milk) 5%
- 500 g Crème Sonnomel 5%
- 150 g Salt 1.5%
Working method
- Mix all ingredients into a smooth and well developed dough.
- Dough temperature: approx. 25ºC.
- Bulk proof: approx. 30 minutes.
- Scale approx. 1.700 grams (30 pieces).
- Dough proof: approx. 15 minutes.
- Divide, round up and place the dough pieces on a with rice flour prepared workbench sprinkle with rice flour and cover with plastic sheets.
- Dough proof: approx. 20 minutes.
- Press the dough pieces with the cadet plug. Place the dough pieces upside down an slightly folded between doilies.
- Final proof: approx. 45 minutes, full leave to rise
- Just before baking turn the dough pieces around and place them on a with rice flour prepared inserter or baking sheets.
- Bake: approx. 15 minutes at 250ºC with a bit steam.
Notes
| Many variations are possible with Italian herbs and/or sea salt, tomato slices, olives, grated cheese etc.