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Bread Decoration


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
BRC Halal Kosher RSPO Skal

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