Ingredients

For the dough

 

  • 6000g Flour 70% strong
  • 4000g Jogging Bread ULDO (Bread of Champions and modern diet)
  • 150g Yeast
  • 5600g Water

 

For the decoration

 

  • 500g Corn Extrudate ULDO (Corn Seeds-Bakery Decorations)

 

Directions

 

Kneading time: 3 'at slow speed and 9'-10' at fast speed

Water temperature: 24 °C

Dough temperature: 24 °C - 26 °C

Rest time: 12 hours in a refrigerated food pan at 5 °C

Pieces of dough: 100g or 350g or 500g

Dough Format: Type Bagels and Decoration with Corn Extrudate ULDO

Padding time: 40' at 35 °C and 75% humidity

Baking time: 35' with very steam and 5' flap opening before the end of the kneading time

Oven temperature: 220 °C

 


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