Procedure:
1
Dough temp.: 27-28 o C
2
Mixing time: 3 minutes slow + 7 minutes fast speed
3
Resting time: 20 minutes
4
Dough weight: 580 g for 500 g loaves 70 g for sandwich (2100 g dough = 30 pieces)
5
Preparation: Mould pieces round and long, decorate topside with cereal flakes and set up on trays.
6
Proof time: 40-50 minutes. Before bake cut topside several times.
7
Baking: 230° C with steam on insertion into oven for loaves, 240° C for rolls
8
Baking time: 30 minutes for loaves, 20 minutes for rolls
