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Sandwiches (Belgian)


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.
BRC Halal Kosher RSPO Skal

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