Working method |
Kneading |
Mix all ingredients into a smooth and well developed dough |
Dough temperature |
Approx. 26ºC |
Scale |
Approx. 2000 grams and mould square |
Dough proof |
Approx. 10 minutes |
Moulding |
Roll the dough pieces to a slice with thickness of 4 mm
Cut the slice in tracks of 15 cm and form them into triangles (see picture) |
Final proof |
Approx. 65 minutes |
Decorating |
If desired sprinkle just before baking with rye flour |
Baking |
Approx. 10 minutes at 250ºC with a bit steam |
|
Extra information |
Variations |
Creations premixes are to be dosed between 10% and 40%. The higher the dose, the more tender the bread, the richer the filling and the darker the crumb color |