Mon Sonneveld
S'enregistrer Se connecter 

Se connecter

tél: 0130759317 Youtube Linkedin icon Twitter icon
// Accueil / Recettes / White Hedgehog

White Hedgehog


Flour 100% 10000 g
Salt 1,8% 180 g
Yeast 2% 200 g
zie product_id 3% 300 g
Water approx. 53-55% 5300-5500 g
Kneading Mix all ingredients into a well developed dough.
Dough temperature Approx. 27ºC.
Scale Approx. 900 grams.
Intermediair proof Approx. 40 minutes and mould like loaf.
Final proof Approx. 70 minutes.
Cutting Cut as showed on the photo.
Baking Approx. 30-35 minutes at 235ºC.
BRC Halal Kosher RSPO Skal

Ce site utilise des cookies. Pourquoi? Cliquer ici pour plus d'informations. Fermer