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Olympic Rings


Flour 50% 5000 g
Wholemeal 50% 5000 g
QS Tarwemoutbollen (Wheat Malt Buns) » 15-18% 1500-1800 g
Fresh Yeast 5% 500 g
Salt 1.5% 150 g
Water approx. 59% 5900 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26ºC.
Scale Approx. 900 gram (30 pieces)
Dough proof Approx. 10-15 minutes
Dividing Divide and round up
Moulding Place 5 dough pieces in the form of the Olympic rings (3 above and 2 in connection underneath). Decorate each \\\'ring\\\' with different seeds, press the heart of the bun with a plug ø 1cm
Final proof Approx. 70 minutes
Baking Approx. 7 minutes at 260-270ºC
BRC Halal Kosher RSPO Skal

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