Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 24°C
Scale: approx. 2100 grams (30 pieces)
Dough proof: Approx. 10 minutes
Divide and round up Mould short pointed rolls and place them with the lock on with starch prepared doilies Incise the dough pieces in the length with a sharp knife Turn after incise directly the dough pieces around so tha the incise lays on the doilies
Final proof: Approx.40 minutes (30°C - 75% moisture)
Remove from the proofer and get 10 minutes to dry in the bakery After drying the dough pieces turn on suitable trays and bake immediately
Baking: Approx. 22-23 minutes at 230°C with a bit steam
