Working method |
Kneading |
Mix all ingredients into a smooth and well developed dough |
Dough temperature |
Approx. 24°C |
Scale |
Approx. 1650 grams (30 pieces) |
Dough proof |
Approx. 10 minutes |
Dividing |
Divide and round up
Mould short pointed rolls and place them with the lock on with starch prepared doilies
Incise the dough pieces in the length with a sharp knife
Turn after incise directly the dough pieces around so tha the incise lays on the doilies |
Final proof |
Approx. 40 minutes (30°C - 75% moisture)
|
Processing |
Remove from the proofer and get 10 minutes to dry in the bakery
After drying the dough pieces turn on suitable trays and bake immediately |
Baking |
Approx. 17-18 minutes at 230°C with a bit steam |