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 |