Bread Decoration
Ingredients
Flour | 100% | 10000 g |
Crème de Luxe » | 6% | 600 g |
Sonplus Spray » | 6% | 600 g |
Salt | 2% | 200 g |
Fresh Yeast | 0,25% | 25 g |
Ice Water approx. | 48% | 4800 g |
Working method | |
Kneading | Mix all ingredients into an almost well developed dough |
Dough temperature | As cold as possible |
Dough rest | Approx. 2 hours in the refrigerator |
Moulding | Shape as desired |
Final proof | At least 60 minutes Brush with egg wash twice during the proofing period After it has dried up, prick the flat pieces if necessary to prevent it from blistering |
Baking | Approx. 30 minutes at 220ºC for small shapes |