Sandwiches (Belgian) - Crème de Luxe
Ingredients
- 10000 g - 100% Flour
- 1500 g - 15% Crème de Luxe
- 500-1000 g - 5-10% Granulated Sugar
- 700 g - 7% Fresh Yeast
- 5300 g - 53% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 26ºC
- Scale: approx. 1600 grams (30 pieces)
- Dough proof: Approx. 10 minutes
- Divide and round up
- Dough proof: Approx. 5 minutes
- Mould as finger rolls. Place the dough pieces on baking sheets
- Final proof: Approx. 80 minutes
- Just before baking brush with egg wash
- Baking: approx. 8 minutes at 250ºC
