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Schnittbrötchen

Ingredients

Flour (Type 550) 100% 10000 g
Fresh Yeast 4% 400 g
QS Croustillant (Crispy) » 4% 400 g
Salt 1,5% 150 g
Water approx. 56% 5600 g
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
BRC Halal Kosher RSPO Skal

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