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Chalki
Ingredients
| 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 |
