RecipeWe make difference SIB
Mixing ratio
- Bread Flour 500g
- WHEAT FLOUR T65 TRADITION "LA SAUVAGE" 300g
- yudane 600g
- SAF INSTANT YEAST RED 12g
- Gold sugar 60g
- Salt 20g
- Water 270g
- 70g
- Malt extract 5g
- Old dough 150g
- 400g
- 1305g
Yudane
- Bread Flour 200g
- Water 400g
- Cheese mochi cube 15g
- Cheese sauce 10g
- Chesse Shread 10g
- 10g
- desired
- WHEAT FLOUR T65 TRADITION "LA SAUVAGE" 1000
- SAF INSTANT YEAST RED 3g
- 670g
- 20g
Cooking process
- *Final dough temp: 24℃
*Basic Fermentation: 50 mins
*-6℃ overnight
*Sheeting: 4*1, 3*1 till 3mm
*divide dough: 80g
*Final Fermentation:28℃ 85%*60 mins
oven: 225/200℃*16 mins, steam*5 sec
Quantity made: 24 bagles
one bagle cut into 4 pieces.
For 260 serving, please prepare 3 times of ingredient.
divide dough: 80g
oven: 225/200℃
Yudane
- L8H1
Fermentation: 2H, punch.
Chill 4degree overnight.
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