Rheinspitz Fancy Loaf
(Recipe makes 45 loaves depending on shape and size)
Total Weight: 20.500
- Place all ingredients into the mixing bowl.
- Mixing time depends on type of mixer used.
- Dough temperature 28°C - 30°C. Floor time 10 minutes.
- Scale the dough at 450g and mould into desired shape.
- After moulding, roll the dough in Bakels Rheinspitz Topping.
- First proof 10 minutes.
- Final proof ±45 minutes.
- Bake at ±250°C with steam for ±14 minutes.
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