Group 1
Ingredient
KG
Water
1.000
1.000
Wheat flour
1.000
Bakels Lecimax Low
0.020
0.020
Dry yeast
0.020
Total Weight: 3.060
Mixing time: 5+10 minutes.
Water temperature: about 20°C.
When the dough sticks to the hook, it is ready.
Resting time: 10 minutes.
Roll out to 1 mm and nibble the dough.
Place on perforated sheets.
Oven temperature: 140°C.
Baking temperature: 140°C.
Baking time: 45 minutes. Note! With open damper.
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