Ingredients
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
