Working method |
Kneading |
Mix all ingredients into a smooth and well developed dough |
Dough temperature |
Approx. 26ºC |
Scale |
Dough pieces approx. 450 grams and rounding |
Dough proof |
Approx. 35 minutes |
Moulding |
Roll the dough pieces into a round slice with a thicknes of approx. 8 mm
Place the slices on baking sheets |
Final proof |
Approx. 45 minutes |
Decorating |
Just before baking sprinkle with rye flour and press with the cake divider |
Baking |
Approx. 20-25 minutes at 230ºC with steam |
|
Extra information |
Remarks |
Creations can be dosed between 10-40% |