Cadets - QS Luxe Superieur
Cadets based on QS Luxe Superieur
Ingredients
- 10000 g - 100% Flour
- 1500 g - 15% QS Luxe Superieur (Soft Luxury Bread)
- 500 g - 5% Fresh yeast
- 150 g - 1.5% Salt
- 5500 g - 55% Water approx.
Working method
- 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.
- Divide, round up and 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.
- Press the dough pieces with the cadet plug and place the dough pieces upside down and slightly folded between doilies.
- Final proof: approx. 70 minutes.
- 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 250-260°C with a bit steam.
