Sandwiches (Belgian)
Ingredients

Flour | 100% | 10000 g |
Salt | 1.8% | 180 g |
Yeast | 5% | 700 g |
Proson Luxe Gourmand » | 10% | 1000 g |
Proson Luxe Naturel » | 5% | 500 g |
Water Approx. | 54% | 5400 g |
Working method | |
Baking | Approx. 9 minutes at 260-270°C |
Kneading | Mix all ingredients into a well developed dough |
Dough temperature | Approx. 27°C |
Scale | Approx. 1600 grams for 30 pieces |
Bowl proof | Approx. 10 minutes |
Dividing | Divide and round up |
Intermediair proof | Approx. 5 minutes |
Moulding | As rolls/ sandwiches |
Final proof | Approx. 75 minutes |
Finishing | Spray with egg |
Extra information | |
Variations | For a slightly sweeter sandwich, up to 10% extra sugar can be added. A yeast adjustment needs to be incorporated in this occasion. |