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 |