Craquelin
Ingredients
- 10000 g - 100% Flour (high-protein)
- 1000 g - 10% Proson Luxe au Beurre
- 600 g - 6% Yeast
- 300 g - 3% Proson Luxe Gourmand
- 150 g - 1.5% Salt
- 5400 g - 54% Water Approx.
Filling:
- 3500 g - 35% Sugar Nibs P4
Working method
- Mix all ingredients into a smooth and well developed dough Take off a piece of dough as cover.
- Dough temperature: approx. 26ºC
- For each piece: Dough coats 100 grams Sugar dough 330 grams and rounding
- Dough proof: Approx. 10 minutes
- Mould as a round loaf, close the dough in with the coat Place the dough pieces into aluminium pie-plates If desired brush with egg wash
- Incise and decorate with sugar nibs
- Final proof: Approx. 45 minutes
- Baking: Approx. 25-30 minutes at 210ºC
