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Choirs Pesto Braided Knot


Wholemeal 37.5% 3750 g
Flour (High-protein) 37.5% 3750 g
Vitason Korenmout (wheat malt) 25% » 25% 2500 g
Fresh Yeast 2% 200 g
Pesto 2% 200 g
Water approx. 65% 6500 g
Working method
Kneading Mix all ingredients in to a smooth and well developed dough
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 475 gram and rounding
Dough proof Approx. 50 minutes
Moulding Mould with the baguette machine. Roll it and form a knot in the dough piece. Turn the dough upside down and sprinkle with rye flour and let it rise in an Oberlander bowl
Final proof Total approx. 75 minutes. After 60 minutes turn the Oberlander bowls and place the dough pieces on a with rice flour prepared inserter
Baking Approx. 30 minutes at 240ºC with steam
Extra information
Remarks Raw material cost indication: 0,42 / pc.
BRC Halal Kosher RSPO Skal

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