Olympic Rings
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Wholemeal
- 1500-1800 g - 15-18% QS Tarwemoutbollen (Wheat Malt Buns)
- 500 g - 5% Fresh Yeast
- 150 g -1.5% Salt
- 5900 g - 59% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 26ºC.
- Scale: approx. 900 gram (30 pieces)
- Dough proof: Approx. 10-15 minutes
- Place 5 dough pieces in the form of the Olympic rings (3 above and 2 in connection underneath). Decorate each \'ring\' with different seeds, press the heart of the bun with a plug ø 1cm
- Final proof: Approx. 70 minutes
- Baking: approx. 7 minutes at 260-270ºC
- Divide and round up
