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Cadets - QS Luxe Superieur

Ingredients

  • 10000 g - 100% Flour
  • 1500 g - 15% QS Luxe Superieur (Soft Luxury Bread)
  • 500 g - 5% Fresh Yeast
  • 150 g - 1.5% Salt
  • 5500 g - 55% Water approx.

Working method

  • Mix all ingredients into a smooth and well developed dough
  • Dough temperature: approx. 26ºC
  • Scale: approx. 1700 grams (30 pieces)
  • Dough proof: Approx. 15 minutes
  • Divide and round up Place the dough pieces on a with rice flour prepared workbench Sprinkle with rice flour and cover with plastic sheets
  • Dough proof: Approx. 15 minutes
  • Press the dough pieces with the cadet plug Place the dough pieces upside down and slightly folded between doilies
  • Final proof: Approx. 70 minutes
  • Just before baking turn the dough pieces around and place them on a with rice flour prepared inserter or baking sheets
  • Baking: Approx. 10 minutes at 250-260°C with a bit steam