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Sandwiches (Belgian)
Ingredients
| Flour (high protein) | 100% | 10000 g |
| Proson Luxe au Beurre » | 15% | 1500 g |
| Fresh Yeast | 7% | 700 g |
| Sugar | 5% | 500 g |
| Dairy Butter | 2% | 200 g |
| Salt | 1,5% | 150 g |
| Water approx. | 58% | 5800 g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and well developed dough |
| Dough temperature | Approx. 26ºC |
| Scale | Approx. 1600 grams (30 pieces) |
| Dough proof | Approx. 30 minutes |
| Dividing | Divide and round up Mould into fingerbreads/sandwiches Place the dough pieces on baking sheets |
| Final proof | Approx. 45-60 minutes |
| Decorating | Just before baking brush with egg wash |
| Baking | Approx. 7 minutes at 270ºC |
