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 |