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 |