Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Butter
0.140
Milk powder
0.060
Fresh yeast
0.038
Salt
0.022
Lecitem 1000
0.020
Water
0.460
Egg
0.050
Fermdor W Germ Liquid
0.035
Total Weight: 1.825

Method

1. Mix for 6-7 minutes slow, 3-5 minutes fast speed (add the butter in fast speed).
2. The finished dough temperature should be 24-26°C.
3. Bulk for 45 minutes at room temperature in an oiled container.
4. Scale at 300g and roll.
5. Mould into plait shape and evenly coat with egg.
6. Prove: 30-40 minutes at 28°C, 85% relative humidity.
7. Rest for 30 minutes at 5°C, then coat with egg again.
8. Bake: 200-210°C for 24-26 minutes, without steam.
9. Pull out damper after 12 minutes.

Yield

6 plaits

Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Butter
0.140
Milk powder
0.060
Fresh yeast
0.038
Salt
0.022
Lecitem 1000
0.020
Water
0.460
Egg
0.050
Fermdor W Germ Liquid
0.035
Total Weight: 1.825

Method

1. Mix for 6-7 minutes slow, 3-5 minutes fast speed (add the butter in fast speed).
2. The finished dough temperature should be 24-26°C.
3. Bulk for 45 minutes at room temperature in an oiled container.
4. Scale at 300g and roll.
5. Mould into plait shape and evenly coat with egg.
6. Prove: 30-40 minutes at 28°C, 85% relative humidity.
7. Rest for 30 minutes at 5°C, then coat with egg again.
8. Bake: 200-210°C for 24-26 minutes, without steam.
9. Pull out damper after 12 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

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