Bulgarian Donau Experience

Ingredients

Flour	60%	6000 g
CreationS Malted Wheat	40%	4000 g
Salt	2%	200 g
Yeast	2,5%	250 g
Proson Volkoren (wholemeal)	4%	400 g
Proson Krokant Malt (crusty malt)	2%	200 g
Water approx.	60%	6000 g
Filling
Mix Tropical	20%	2000 g

Working method
Kneading	Mix all ingredients into a well developed dough (slow 2 min.; fast 6 min.).
Scale	Approx. 1650 grams for 30 pieces.
Intermediair proof	Approx. 40 minutes.
Moulding	Short blunt roll.
Decorating	With red millet and yellow linseed (50:50). or before baking cover with rye flour.
Final proof	Approx. 70 minutes.
Baking	Approx. 35 minutes at 230-240ºC, with steam.

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