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Marguerite
Ingredients
| Flour | 100% | 10000 g |
| Fresh Yeast | 4% | 400 g |
| QS Croustillant (Crispy) » | 3% | 300 g |
| Salt | 1,7% | 170 g |
| Water approx. | 58% | 5800 g |
| Decoration | ||
| Seeds and Kernels as desired | % | g |
| Working method | |
| Baking | Approx. 30 minutes at 230ºC with steam |
| Kneading | Mix all ingredients into a smooth and well developed dough |
| Dough temperature | Approx. 27ºC |
| Scale | Approx. 1800 grams (30 pieces) |
| Dough proof | Approx. 15 minutes |
| Dividing | After dividing and rounding, make the dough pieces wet and press in seeds and kernels as desired. Place the dough pieces on a baking tray in the form of a Marguerite |
| Final proof | Approx. 60 minutes |
