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Ingredients
Method
Mixing time: 4 minutes, slow
Dough temperature: approx. 27° C
Bulk fermentation time: none
Scaling weight: 1.800 kg/30 pieces
Intermediate proof: 20 minutes
Processing: round
Final proof: approx. 70 minutes
Batter for crosses:
Hutchison Carr's Bakers Flour 1.000 kgs
Andrew Shortening AV NH RSPO MB 0.300 kgs
Water 0.750 ls
Baking temperature: approx. 200° C
Baking time: approx. 15 minutes
After the intermediate proof, divide into 30 pieces, mould round, place the dough pieces slightly apart on greased trays and allow to prove. Wash with egg at ¾ proof, add the cross and bake.
