Bicycle Wheel (Tour de France)

Ingredients

Flour	50%	5000 g
Vitason Méditerranée 50% »	50%	5000 g
Fresh Yeast	2,5%	250 g
Sonplus Krokant Extra (Crispy) »	2%	200 g
Water approx.	57%	5700 g

Working method
Kneading	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
Moulding	Roll out, keep it round, on the machine at position 8
Final proof	Approx. 45 minutes
Decorating	Just before baking sprinkle with rye flour and press with the cake divider
Baking	Approx. 20-25 minutes at 230ºC with steam