My Sonneveld
Register Log in 

Log in

// Home / Recipes / Chalki



Flour 100% 10000 g
Crème Classic » 10% 1000 g
Sugar 10% 1000 g
Fresh Yeast 6% 600 g
Eggs 5% 500 g
Salt 1,5% 150 g
Water approx. 45% 4500 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 28ºC
Scale Dough pieces of approx. 200 grams and rounding
Dough rest Approx. 10 minutes
Moulding Roll the dough pieces into strings Mould 3 strings into a Chalki
Final proof Approx. 50-60 minutes
Baking Approx. 20 minutes at 220-240ºC
BRC Halal Kosher RSPO Skal

This website uses cookies. Why? Click here for more information. Close