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Ingredients

8kg
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1.2kg
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800g
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440g
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120g
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640g
Eggs
4.8l
Water

Method

Kneading: mixing time approx. 2 minutes slow and 8 minutes fast, until well developed

Dough temperature: approx. 25-27°C

Scale: approx. 70 grams

Intermediair proof: approx. 10-15 minutes

Moulding: mould into rounds and fingers, place on baking tray

Final proof: approx. 65-70 minutes

Baking: approx. 13 minutes at 210°C

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