Pistolets

Ingredients

Flour	100%	10000 g
Fresh Yeast	4%	400 g
QS Croustillant (Crispy) »	3%	300 g
Salt	1,7%	170 g
Sonextra Shortening Clean Label »	1%	100 g
Water approx.	57%	5700 g

Working method
Kneading	Mix all ingredients into a smooth and well developed dough
Dough temperature	Approx. 27ºC
Scale	Approx. 1600 grams (30 pieces)
Dough proof	Approx. 15 mins and dividing/rounding, then let the dough pieces expand for 5 minutes
Moulding	Place the dough pieces on the prepared sheeters, then chop and turn over
Final proof	Approx. 60 minutes and turn over again
Baking	Approx. 18 minutes at 240ºC with steam