Chalki
Chalki based on Crème Classic
Ingredients
- 10000 g - 100% Flour
- 1000 g - 10% Crème Classic
- 1000 g - 10% Sugar
- 600 g - 6% Fresh yeast
- 500 g - 5% Eggs
- 150 g - 1.5% Salt
- 4500 g - 45% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough.
- Dough temperature: approx. 28ºC.
- Scale: dough pieces of approx. 200 grams and rounding.
- Dough rest: approx. 10 minutes.
- Final proof: approx. 50-60 minutes.
- Baking: approx. 20 minutes at 220-240ºC.
- Roll the dough pieces into strings and mould 3 strings into a Chalki.