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Einback

Ingredients

Flour (Type 550) 100% 10000 g
QS Boterstol (Dutch Stollen) » 30% 3000 g
Fresh Yeast 8% 800 g
Salt 1,5% 150 g
Water approx. 63% 6300 g
Decoration
Sugar Nibs P2 % g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26°C
Scale Approx. 1800 grams (30 pieces)
Dough proof Approx. 10 minutes
Dividing Divide and round up Mould the dough pieces as small loafs Place the small loafs two by two in a baking tin (size 20 x 80 cm, see picture), 18 rolls in a tin
Decorating Just before baking brush with egg wash and sprinkle with Sugar Nibs P2
Baking Approx. 15 minutes at 230°C with steam Open steam slide in time
BRC Halal Kosher RSPO Skal

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