Working method |
Kneading |
Mix all ingredients into a dough wich is not fully developed |
Dough temperature |
Approx. 24ºC |
Dough rest |
Approx. 10 minutes in the refridgerator |
Laminate |
Fold the butter plastically before folding
(40% of the dough, = approx. 60% of the flour)
Laminate it, fold in twice in three (2 x 3)
Let the dough rest in the refrigerator
After 15 minutes laminate it again, fold it once in three (1 x 3)
Let the dough rest again in the refrigerator |
Moulding |
Roll the dough into a slice with a thicknees of approx. 8 mm
Cut into straps with a width of 1 cm and 25 cm long
Make a \\\"spiral\\\" form out of the straps, stretch it up to 30 cm
Place the dough pieces on baking sheets and flatten slightly |
Final proof |
Approx. 45 minutes |
Baking |
Approx. 25 minutes at 200 ºC, with steam
Open the steam slide during the last 5 minutes |