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Pistolets

Ingredients

  • 10000 g -100% Flour
  • 400 g - 4% Fresh Yeast
  • 300 g - 3% QS Croustillant (Crispy)
  • 100 g - 1% Sonextra Shortening Clean Label
  • 5700 g - 57% Water approx.

Working method

  • Mix all ingredients into a smooth and well developed dough
  • Dough temperature: approx. 27ºC
  • Scale: approx. 1600 grams (30 pieces)
  • Dough proof: Approx. 15 mins and dividing/rounding, then let the dough pieces expand for 5 minutes
  • Place the dough pieces on the prepared sheeters, then chop and turn over
  • Final proof: Approx. 60 minutes and turn over again
  • Baking: approx. 18 minutes at 240ºC with steam