Cadets

Ingredients

Flour	100%	10000 g
QS Luxe Superieur (Soft Luxury Bread) »	15%	1500 g
Fresh Yeast	5%	500 g
Salt	1,5%	150 g
Water approx.	55%	5500 g

Working method
Kneading	Mix all ingredients into a smooth and well developed dough
Dough temperature	Approx. 26ºC
Scale	Approx. 1700 grams (30 pieces)
Dough proof	Approx. 15 minutes
Dividing	Divide and round up Place the dough pieces on a with rice flour prepared workbench Sprinkle with rice flour and cover with plastic sheets
Dough proof	Approx. 15 minutes
Moulding	Press the dough pieces with the cadet plug Place the dough pieces upside down and slightly folded between doilies
Final proof	Approx. 70 minutes
Processing	Just before baking turn the dough pieces around and place them on a with rice flour prepared inserter or baking sheets
Baking	Approx. 10 minutes at 250-260ºC with a bit steam