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Kaiser Brötchen

Ingredients

Flour (High-protein) 100% 10000 g
Proson Krokant Malt (crusty malt) » 3-4% 300-400 g
Fresh Yeast 4% 400 g
Salt 1,5% 150 g
Water approx. 56% 5600 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26ºC
Bulk proof Approx. 10 minutes
Scale Approx. 1650 gram (30 pieces)
Dough proof Approx. 15 minutes
Dividing Divide and round up
Moulding After a dough rest for approx. 0 minutes stamp the dough pieces Place the dough pieces on with rice flour prepared inserters or baking sheets Allow the dough pieces to rise with the stamp facing downwards
Final proof Approx. 50 minutes
Processing Just before baking turn the dough pieces so that the stamp facing is upwards
Baking Approx. 18 minutes at 230ºC with steam
BRC Halal Kosher RSPO Skal

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