S500 ACTI PLUS - Schnittbrotchen

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Puratos ingredients

S500 A+

All ingredients

Flour	10.000kg	100%
Water	5.2-5.3ltr	52-53%
Yeast (fresh)	0.500kg	5%
Salt	0.200kg	2%
S500 Actiplus	0.300kg	3%

Recipe

Mixing: 2 minutes on a slow speed; 7 minutes on fast speed.
Dough temperature: 27-29°C
Bulk fermentation: 10 minutes.
Scale: 1500-1800g / 30 pieces. Hand up.
Intermediate proof: 10 minutes.
Divide and mould.
After 5 minutes rest, press then roll into a finger shape, cut lengthwise after 5 minutes and turn over.
Final proof: 32°C 85% RH, 30-50 minutes.
Flip upside-down prior to baking. Bake with initial steam at 220-230°C.
Baking time: 18-20 minutes.
Open damper 5 minutes prior end of baking.