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 |