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 |