Ingredients
Dough
wheat flour 400
whole milk
sugar
baker’s yeast
rapeseed oil
table salt
Ingredient for processing
semolina
Salt glaze
wheat flour 720
water
table salt
Production
Dough
Dissolve the sugar in the whole milk. Mix the wheat flour, milk-sugar mixture and baker’s yeast together in the kneading machine. After 2 minutes, add the rapeseed oil, then the salt towards the end of the mixing time and knead the dough until a nice gluten structure is formed.
Proofing: 120 minutes
Salt glaze
Mix all ingredients into a smooth, lump-free glaze.
Processing
Weigh portions of 1’500 g and divide into 30 pieces using a divider. After a short bench rest, pass through the long molding machine.
Piece proofing
Roll the dough pieces by hand to approx. 20 cm length. Place five pieces side by side on trays lined with silicone paper. Cover and allow to proof well at room temperature.
Baking
Load into a hot, pre-steamed oven. After approx. ¾ of the baking time, apply about 28 g of salt glaze per piece. Bake to a golden brown and crisp finish with the vent slightly open.
Evaluation