Einback
Ingredients
- 10000 g - 100% Flour (Type 550)
- 3000 g - 30% QS Boterstol (Dutch Stollen)
- 800 g - 8% Fresh Yeast
- 150 g - 1.5% Salt
- 6300 g - 63% Water approx.
Decoration:
- Sugar Nibs P2
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 26°C
- Scale: approx. 1800 grams (30 pieces)
- Divide and round up Mould the dough pieces as small loafs Place the small loafs two by two in a baking tin (size 20 x 80 cm, see picture), 18 rolls in a tin
- Baking: Approx. 15 minutes at 230°C with steam Open steam slide in time
- Just before baking brush with egg wash and sprinkle with Sugar Nibs P2
- Dough proof: Approx. 10 minutes
