Working method |
Kneading |
Mix all ingredients into a smooth and well developed dough |
Dough temperature |
Approx. 26ºC |
Scale |
Once approx. 1360 grams (approx. 40 grams per star) for the stars
Rest of the dough approx. 420 grams and rounding
|
Dough proof |
Approx. 50 minutes |
Laminate |
Roll out the dough for the stars up to 2,5 mm thickness and place the slice into the freezer. Stab the star out the dough after 20 minutes |
Moulding |
Place the stars in rye flour dusted Oberlander baskets. Mould the dough as a round loaf and place it in the baskets with the lock up |
Final proof |
Approx. 70 minutes. After 60 minutes turn de dough pieces out the Oberlander baskets on a with rice flour prepared inserter or baking sheets |
Decorating |
Just before banking sprinkle with rye flour |
Baking |
Approx. 35 minutes at 230ºC with steam |
|
Extra information |
Remarks |
Indication feedstock cost: € 0,45 / pc. |