Working method |
Kneading |
Mix all ingredients into a smooth and well developed dough.
Approx. 3 minutes in the 1st gear and approx. 12 minutes in the 2nd gear
Add the butter after approx. 9 minutes in the 2nd gear
Knead until the dough releases from the dough bowl, then stop immediately
|
Dough temperature |
Approx. 30ºC |
Bulk proof |
Approx. 12 hours in a container in a refrigerator (2 to 4°C) |
Scale |
Approx. 1800 grams (30 pieces) |
Dough proof |
Approx. 20-30 minutes |
Dividing |
Divide and round up
Place 10 dough pieces into each baking tin
|
Final proof |
Approx. 70 min at 30ºC
(approx. 3 fingers below the edge of the baking tin) |
Decorating |
Just before baking brush with egg wash |
Baking |
Approx. 45 minutes at 155ºC
|
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Extra information |
Variations |
Deeg modelleren tot vlecht. |