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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. |
