Marguerite
Ingredients
- 10000 g - 100% Flour
- 400 g -4% Fresh Yeast
- 300 g - 3% QS Croustillant (Crispy)
- 5800 g - 58% Water approx.
Decoration:
- Seeds and Kernels as desired
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 27ºC
- Scale: approx. 1800 grams (30 pieces)
- Dough proof: Approx. 15 minutes
- After dividing and rounding, make the dough pieces wet and press in seeds and kernels as desired. Place the dough pieces on a baking tray in the form of a Marguerite
- Final proof: Approx. 60 minutes
- Baking: approx. 30 minutes at 230ºC with steam
