Ingredients
Strong flour: 9,85 kg
Phil Golden Viennoiserie CRC®: 0,15 kg
Yeast: 0,5 kg
Salt: 0,2 kg
Sugar: 1,5 kg
Butter: 4 kg
Eggs: 6 L
Preparation
Method with 1,5% dosage
Base temperature: 52°C.
Kneading:
- First speed: 5 minutes.
- Second speed using a mixer: 5 minutes, add the butter and knead for another 6-8 minutes.
- First speed: continue until the dough pulls away.
Dough temperature: 25-26°C.
First fermentation: 60 minutes.
Scaling: divide into 500 g dough balls.
Intermediate proofing: 10 minutes.
Shaping: flatten the dough ball, make a hole in the center, and shape into a ring. Place on a baking tray lined with parchment paper.
Final fermentation:
Direct: 2h30 at 28°C.
Differed: 14h at 4°C, then 3h at 28°C.
Baking: brush egg wash, score, decorate with sugar, then bake 30-32 minutes at 150°C.
