Sweet Laminated
Ingredients
- 10000 g - 100% Flour
- 1500 g - 15% Levelesmix edes
- 200-300 g - 2-3% Fresh Yeast
- 4800-5300 g - 48-53% Water approx.
Filling:
- 2000 g - 20% Margarine for laminating
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 5-12ºC
- Fold the butter plastically before folding Laminate it, fold in once in three (1 x 3) Let the dough rest in the refrigerator After 15 minutes laminate it again, fold it once in three (1 x 3) Let the dough rest again in the refrigerator
- Dough rest: Approx. 10 minutes.
- Mould: Variable shapes and fillings
- Final proof: Approx. 30-60 minutes
- Baking: approx. 10-14 minutes at 230-260ºC
