Working method |
Kneading |
Mix all ingredients into a smooth and well developed dough
Approx. 3 minutes in the 1st gear and approx. 8-12 minutes in the 2nd gear |
Dough temperature |
Approx. 27ºC |
Bulk proof |
Approx. 90 minutes in a container
After 45 minutes fold the dough once |
Dough proof |
Approx. 10 minutes |
Scale |
Approx. 70 grams per twist and rounding |
Moulding |
Roll the twists in three steps in until it turns into the desired length
Braid the twists regularly but not too tight
Brush with egg wash twice (2 x) |
Final proof |
Approx. 70 to 80 minutes |
Decorating |
Just before baking sprinkle with Sugar Nibs P2 if desired |
Baking |
Approx. 25-30 minutes at 160°C
Depends on the model and number of twists |