Ingredients

Group 1
Ingredient
KG
Wheat flour
1.400
Water
1.000
Bakels Gourmet Base
0.500
Bakels Lecisoft Free
0.020
Bakels Dry Yeast
0.020
Bakels Seed Mix
-
Total Weight: 2.940

Method

1. Mix all ingredients into a smooth dough. Normal driving time.
2. Round the dough into 500 g lumps, allow to rest for 10 min and round again.
3. Dip into Bakels Seed Mix and press with a stick over the rounded dough into eight “cake pieces".
4. Roll a small string of the leftover dough into pumpkin seeds and place as a pumpkin stalk.

Dough temp: 24–26 ° C
Floor time: 20 min
Yeast time: 27 ° C about 60 min
Steam: about 10 sec
Input temperature: 230 ° C
Baking temperature: 200 ° C
Baking time: (500 g) about 20 min

Ingredients

Group 1
Ingredient
KG
Wheat flour
1.400
Water
1.000
Bakels Gourmet Base
0.500
Bakels Lecisoft Free
0.020
Bakels Dry Yeast
0.020
Bakels Seed Mix
-
Total Weight: 2.940

Method

1. Mix all ingredients into a smooth dough. Normal driving time.
2. Round the dough into 500 g lumps, allow to rest for 10 min and round again.
3. Dip into Bakels Seed Mix and press with a stick over the rounded dough into eight “cake pieces".
4. Roll a small string of the leftover dough into pumpkin seeds and place as a pumpkin stalk.

Dough temp: 24–26 ° C
Floor time: 20 min
Yeast time: 27 ° C about 60 min
Steam: about 10 sec
Input temperature: 230 ° C
Baking temperature: 200 ° C
Baking time: (500 g) about 20 min