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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 |
