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 |