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Bicycle Wheel (Tour de France)

Ingredients

  • 5000 g - 50% Flour
  • 5000 g - 50% Vitason Méditerranée 50%
  • 200 g - 2% Sonplus Krokant Extra (Crispy)
  • 5700 g - 57% Water approx.

Working method

  • Mix all ingredients into a smooth and well developed dough
  • Dough temperature: approx. 26ºC
  • Scale: Dough pieces approx. 450 grams and rounding
  • Dough proof: Approx. 35 minutes
  • Roll out, keep it round, on the machine at position 8
  • Final proof: Approx. 45 minutes
  • Baking: approx. 20-25 minutes at 230ºC with steam
  • Just before baking sprinkle with rye flour and press with the cake divider