Luxury Sandwiches
Ingredients

Flour | 100% | 10000 g |
Proson Luxe au Beurre » | 15% | 1500 g |
Fresh Yeast | 5% | 500 g |
Salt | 1.5% | 150 g |
Water approx. | 55% | 5500 g |
Working method | |
Kneading | Mix all ingredients into a smooth and well developed dough |
Dough temperature | Approx. 27ºC |
Scale | Approx. 1600 gram (30 pieces) |
Dough proof | Approx. 15 minutes |
Dividing | Divide and round up |
Dough proof | Approx. 10 minutes |
Moulding | Mould into rolls. Place the dough pieces on baking sheets |
Final proof | Approx. 80 minutes |
Processing | Just before baking brush with Egg wash if necessary |
Baking | Approx. 9 minutes at 260ºC |