Olympic Rings
Ingredients

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 |