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Sandwiches
Ingredients
| Flour (high protein) | 100% | 10000 g |
| Salt | 1,7% | 170 g |
| Yeast | 7% | 700 g |
| Proson Luxe au Beurre » | 15% | 1500 g |
| Sugar | 5% | 500 g |
| Butter (ev.) | 2% | 200 g |
| Water approx. | 58% | 5800 g |
| Working method | |
| Kneading | Mix all ingredients into a well developed dough. |
| Dough temperature | Approx. 26ºC. |
| Scale | Approx. 1600 grams for 30 pieces. |
| Intermediair proof | Approx. 30 minutes. |
| Dividing | Dividing and rounding up. |
| Moulding | Into sandwiches. |
| Final proof | Approx. 45-60 minutes, after this spray with egg. |
| Baking | Approx. 7 minutes at 270ºC, no steam. |
