March's recipe

Our recipe of the month: Butter Knot.

Recipe 

10.000
250
150
5.600
800
300
300
100

g
g
g
g
g
g
g
g

 

100
2,5
1,5
56
8
3
3
1

%
%
%
%
%
%
%
%

flour                            } 100%
fresh yeast *
salt
water
butter
milk powder
sugar
Gamma 1000 

 

* or instant yeast 1/3 of fresh yeast

Method

Mix the ingredients to a well developed dough.
Dough temperature 27°C.
Scaling weight 855 gram.
Intermediate proof 45 minutes.
Round up using a lot of flour and proof in special baskets (sleeve down).
Final proof 70 minutes.
Turn the bread and bake as a stone oven bread.
Baking temperature 230°C.
Baking time 35 minutes.

Yield 20 pieces.

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