Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Cheese
0.150
Dried onion
0.100
Fermdor W Germ
0.030
Lecitem 1000
0.020
Yeast
0.020
Salt
0.020
Mustard powder
0.005
Water
0.750
Total Weight: 2.095

Method

1. Place the dry ingredients (except cheese, dried onion and mustard powder) into a spiral mixing bowl.
2. Mix for approximately 7 minutes slow and 5 minutes fast speed, until fully developed.
3. Add the cheese, dried onion and mustard powder and mix for 1 minute on slow speed.
4. The finished dough temperature should be between 24-26°C.
5. Bulk for 60 minutes at a controlled temperature of 25-28°C, covered with plastic.
6. Scale at 450g, mould into round shape and dip into sunflower seeds.
7. Prove for Prove for 30-50 minutes at a controlled temperature of 25-28°C, covered with plastic.
8. Cut the top of the dough twice crossed-over.
9. Bake at 210°C for 30-40 minutes, with steam.
10. Pull out damper after 25 minutes.

Yield

4 loaves

Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Cheese
0.150
Dried onion
0.100
Fermdor W Germ
0.030
Lecitem 1000
0.020
Yeast
0.020
Salt
0.020
Mustard powder
0.005
Water
0.750
Total Weight: 2.095

Method

1. Place the dry ingredients (except cheese, dried onion and mustard powder) into a spiral mixing bowl.
2. Mix for approximately 7 minutes slow and 5 minutes fast speed, until fully developed.
3. Add the cheese, dried onion and mustard powder and mix for 1 minute on slow speed.
4. The finished dough temperature should be between 24-26°C.
5. Bulk for 60 minutes at a controlled temperature of 25-28°C, covered with plastic.
6. Scale at 450g, mould into round shape and dip into sunflower seeds.
7. Prove for Prove for 30-50 minutes at a controlled temperature of 25-28°C, covered with plastic.
8. Cut the top of the dough twice crossed-over.
9. Bake at 210°C for 30-40 minutes, with steam.
10. Pull out damper after 25 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery