Working method |
Kneading |
Mix all ingredients into a smooth and well developed dough |
Dough temperature |
Approx. 26ºC. |
Bulk proof |
Approx. 25 minutes |
Scale |
Dough pieces approx. 440 grams and rounding |
Dough proof |
Approx. 20 minutes |
Moulding |
Crush the the raised dough pieces with your hollow hand. Place the dough pieces on with rice flour prepared inserter or baking sheets |
Final proof |
Approx. 30-40 minutes. |
Decorating |
Optional: sprinkle the dough pieces with sesame seeds and / or rice flour
and / or incise the form of a diamond |
Baking |
Approx. 25 minutes at 240ºC. with a lot of steam. |
|
Extra information |
Variations |
Mix 2% of Sesame into the dough. |