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Paczek (Poland)
Ingredients
| Flour | 100% | 10000 g |
| Soft Paste | 15% | 1500 g |
| Fresh Yeast | 6% | 600 g |
| Salt | 1% | 100 g |
| Eggs | 15% | 1500 g |
| Water approx. | 40% | 4000 g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and well developed dough |
| Dough temperature | Approx. 27ºC |
| Bulk proof | Approx. 10 minutes |
| Scale | Approx. 1800 grams (30 pieces) |
| Dough proof | Approx. 10 minutes |
| Dividing | Divide and round up Place the dough pieces on sheets |
| Final proof | Approx. 55 minutes |
| Baking | Fry approx. 6 min at 180ºC |
| Finishing | Fill with Creme Pattisier and decorate with fondant |
