RecipeWe make difference SIB
INGREDIENTS
Ingredients
Mixing
- Verde Wheat flour 1000g
- SAF-LEVURE 10g
- Shiokoji salt 64g
- Lactic butter_454g 40g
- SAF SEMI DRY YEAST RED 5g
- Water 680g
- Sugar 40g
- Skimmed Milk 50g
Topping
HOW TO MAKE
Method
Mixing
- Mixing: L2,M2-> Butter
- >> L2,M2 , L1
- Dough temperature: 26 degrees
- 1st proofing: 40 min at room temperature
- divide: 60g, rounding
- Rest: 5 min
- Molding: Add 10g of salted butter and wrap it (unsalted 100g, Shiokoji salt 8g)
- final proofing: 25 degrees / 75%, 60 min
- 230/220, 10 min, spray water before baking and topping the Pretzel salt
- Apply butter after baking
Topping
PRODUCTS
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