Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Fermdor W Classic / W Organic
0.045
Butter
0.035
Fresh yeast
0.026
Lecitem 1000
0.020
Salt
0.020
Water
0.660
Total Weight: 1.806

Method

1. Mix for approximately 6-8 minutes slow and 3-5 minutes fast speed, until fully developed (Add the butter after slow speed).
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 50-60 minutes at a controlled temperature of 25-28°C, covered with plastic.
4. Scale at 80g and mould into round shape.
5. Prove: 30-40 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
6.Dust the dough pieces with wheat flour and cut the top once at 45° angle.
7. Bake: 230°C, falling to 220°C for 18-20 minutes, with steam.
8. Pull out damper after 10 minutes.

Yield

22 roll Mutschli (rolls)

Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Fermdor W Classic / W Organic
0.045
Butter
0.035
Fresh yeast
0.026
Lecitem 1000
0.020
Salt
0.020
Water
0.660
Total Weight: 1.806

Method

1. Mix for approximately 6-8 minutes slow and 3-5 minutes fast speed, until fully developed (Add the butter after slow speed).
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 50-60 minutes at a controlled temperature of 25-28°C, covered with plastic.
4. Scale at 80g and mould into round shape.
5. Prove: 30-40 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
6.Dust the dough pieces with wheat flour and cut the top once at 45° angle.
7. Bake: 230°C, falling to 220°C for 18-20 minutes, with steam.
8. Pull out damper after 10 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery