Ingredients
Yeast dough
wheat flour 400/550
water/ice
whole milk powder
sugar
baker’s yeast
liquid malt, active
butter
table salt
Egg wash
eggs
table salt
sugar
Production
Yeast dough
Mix all the ingredients except the butter and salt in the mixer. After 3 minutes, add the butter, then the salt towards the end of the mixing time and knead the dough until a nice gluten structure is formed.
Kneading: spiral kneader
Mixing time: 10–12 minutes
Kneading time: 4–5 minutes
Dough temperature: 20–22°C
Proofing: 40–60 minutes
Egg wash
Beat the eggs, add salt and sugar and whisk thoroughly. Then pass through a sieve.
Processing
Immediately after kneading, weigh the dough into portions of 1’800 g and work round. Cover with plastic and leave to proof. After proofing at room temperature, roll the portions to the size of the kneading plates, press and round. Place the dough pieces (60 g) onto closed, greased trays.
After 20–30 minutes of piece proofing in the proofer at 26-28°C and approx. 80% RH, press the round dough pieces evenly and deeply in the center and return to the proofer for a further 40–60 minutes.
Leave the proofed Wegglis to rest for at least 45 minutes in the refrigerator at 5°C and then brush with egg wash.
Baking
Deck oven
Baking temperature: approx. 250°C constant
Baking time: approx. 12 minutes
Rack oven
Baking temperature: approx. 250°C dropping to approx. 240°C
Baking time: approx. 11 minutes
Load the Wegglis with the vent open. After 0.5 minutes in the rack oven or 2 minutes in the deck oven, close the vent and steam slightly. Bake with a closed vent until golden brown.
Evaluation