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Flour 100% 10000 g
Fresh Yeast 6% 600 g
Sonplus Melk (Milk) » 5% 500 g
Crème Sonnomel » 5% 500 g
Salt 1,5% 150 g
Water approx. 54% 5400 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 25ºC
Bulk proof Approx. 30 minutes
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. 20 minutes
Moulding Press the dough pieces with the cadet plug PLace the dough pieces upside down an slightly folded between doilies
Final proof Approx. 45 minutes, full leave to rise
Processing Just before baking turn the dough pieces around and place them on a with rice flour prepared inserter or baking sheets
Baking Approx. 15 minutes at 250ºC with a bit steam
BRC Halal Kosher RSPO Skal

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