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