Sandwiches (Belgian) - Proson Luxe au Beurre
Ingredients
- 10000 g - 100% Flour (high protein)
- 1500 g - 15% Proson Luxe au Beurre
- 700 g - 7% Fresh Yeast
- 500 g - 5% Sugar
- 200 g - 2% Dairy Butter
- 150 g - 1.5% Salt
- 5800 g - 58% 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. 30 minutes
- Divide and round up Mould into fingerbreads/sandwiches Place the dough pieces on baking sheets
- Just before baking brush with egg wash
- Final proof: Approx. 45-60 minutes
- Baking: Approx. 7 minutes at 270ºC
