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Skolebrød
Ingredients
| Flour | 100% | 10000 g |
| Salt | 0,1% | 10 g |
| Yeast | 8,7% | 870 g |
| Proson Luxe au Beurre » | 15% | 1500 g |
| Sugar | 19,5% | 1950 g |
| Butter | 8,7% | 870 g |
| Water approx. | 43-44% | 4300-4400 g |
| Working method | |
| Kneading | Mix all ingredients into a well developed dough. |
| Dough temperature | Approx. 25-30ºC. |
| Scale | Approx. 1800 grams for 30 pieces. |
| Intermediair proof | Approx. 10 min. Then devide and round. |
| Dough rest | Approx. 10 min. |
| Moulding | Like finger roll. |
| Final proof | Approx. 60 min. After 30 min. cut the dough piece in the length and fill with bake stable cream. |
| Baking | Approx. 10 min. at 210ºC. |
| Decorating | With icing and coconut. |
