Bread Decoration
Ingredients
- 10000 g - 100% Flour
- 600 g - 6% Crème de Luxe
- 600 g - 6% Sonplus Spray
- 200 g - 2% Salt
- 4800 g - 48% Ice Water approx.
Working method
- Mix all ingredients into an almost well developed dough
- Dough temperature: As cold as possible
- Dough rest: Approx. 2 hours in the refrigerator
- Shape as desired
- Final proof: At least 60 minutes. Brush with egg wash twice during the proofing period. After it has dried up, prick the flat pieces if necessary to prevent it from blistering
- Baking: Approx. 30 minutes at 220ºC for small shapes
