20 min. at ambient temperature, covered with plastic
Make up
Make up
Roll dough until 7.6mm (lamination machine), then cut squares from 9 x 9 cm (± 80 g) and place in greased square hamburger trays or full trays
Final fermentation
± 70 min, 30℃, 80% humidity
Decoration before baking
Dust rye flour and dock with pins
Baking
Oven temperature
260℃ with steam
Baking team
± 12 min
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