Bulgarian Donau Experience

Ingredients

  • 6000 g - 60% Flour
  • 4000 g - 40% CreationS Malted Wheat
  • 400 g - 4% Proson Volkoren (wholemeal)
  • 200 g - 2% Proson Krokant Malt (crusty malt)
  • 200 g - 2% Salt
  • 6000 g - 60% Water approx.

Filling:

  • 2000 g - 20% Mix Tropical

Decoration:

  • Red Millet
  • Yellow Linseed

Working method

  • Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in
  • Scale: approx. 1650 grams (30 pieces)
  • Dough proof: Approx. 40 minutes
  • Divide and round up Mould the dough pieces into short blunt rolls
  • Decorate with a mixture of red millet and yellow linseed (50:50) or sprinkle just before baking with rye flour
  • Final proof: Approx. 70 minutes
  • Baking: approx. 35 minutes at 230-240ºC with steam
  • Dough temperature: Approx. 25°C