Chalki
Ingredients
- 10000 g - 100% Flour
- 1000 g - 10% Crème Classic
- 1000 g - 10% Sugar
- 600 g - 6% Fresh Yeast
- 500 g - 5% Eggs
- 150 g - 1.5% Salt
- 4500 g - 45% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 28ºC
- Scale: Dough pieces of approx. 200 grams and rounding
- Dough rest: Approx. 10 minutes
- Final proof: Approx. 50-60 minutes
- Baking: Approx. 20 minutes at 220-240ºC
- Roll the dough pieces into strings Mould 3 strings into a Chalki
