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Bulgarian Donau Experience


Flour 60% 6000 g
CreationS Malted Wheat » 40% 4000 g
Proson Volkoren (wholemeal) » 4% 400 g
Yeast 2,5% 250 g
Proson Krokant Malt (crusty malt) » 2% 200 g
Salt 2% 200 g
Water approx. 60% 6000 g
Mix Tropical 20% 2000 g
Red Millet % g
Yellow Linseed % g
Working method
Kneading Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in
Dough temperature Approx. 25°C
Scale Approx. 1650 grams (30 pieces)
Dough proof Approx. 40 minutes
Dividing Divide and round up Mould the dough pieces into short blunt rolls
Decorating Decorate with a mixture of red millet and yellow linseed (50:50) or sprinkle just before baking with rye flour
Final proof Approx. 70 minutes
Baking Approx. 35 minutes at 230-240ºC with steam
BRC Halal Kosher RSPO Skal

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