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// Home / Recipes / Crispy bread (rolls) / Marguerite



Flour 100% 10000 g
Fresh Yeast 4% 400 g
QS Croustillant (Crispy) » 3% 300 g
Salt 1,7% 170 g
Water approx. 58% 5800 g
Seeds and Kernels as desired % g
Working method
Baking Approx. 30 minutes at 230ºC with steam
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 27ºC
Scale Approx. 1800 grams (30 pieces)
Dough proof Approx. 15 minutes
Dividing After dividing and rounding, make the dough pieces wet and press in seeds and kernels as desired. Place the dough pieces on a baking tray in the form of a Marguerite
Final proof Approx. 60 minutes
BRC Halal Kosher RSPO Skal

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