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29 Mar 2023
Flour | 1000g | 100% |
Salt | 20g | 2% |
Water +/- | 300g | 30% |
Eggs | 200g | 20% |
Fresh yeast | 50g | 5% |
Sugar Grain | 100g | 10% |
Soft'r Melting CL NG | 10g | 1% |
Intens Puraslim CL | 10g | 1% |
Mimetic Incorporation | 150g | 1.5% |
Babka Filling |
Previous Manipulation | Mix ingredients (no fat) for 3' in first speed and 3' insecond speed. Add Mimetic Incorporation and mixagain for 3' in first speed and 3' in second speed. | |
Mixing Time | 00:06:00 1st Speed 00:06:00 2nd Speed |
|
Dough ºC / ºF | 26 °C | |
Bulk Fermentation | 00:10:00 | |
ManipulationAfter Fermentation | Scale 950 grams and make half long. | |
Scale | 950 Grams | |
ManipulationAfter Scale | Roll dough out until 3 mm (on lamination machine)and place on floured full plate. Freeze for +/- 10'. |
|
Make Up | Put 400gr Babka filling on it and spread equally open. | |
ManipulationAfter Make Up | Roll the dough up with some strengths. Cut the dough in 2 pieces and place in a X on top ofeach other. Braid at both sides 2 times. Place in well greased big toast mould. |
|
Final Fermentation | 02:45:00 28 °C 80 % Humidity |
Deck Oven | Seconds Steam 180 °C - Top 180 °C - Bottom 00:45:00 |
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© Puratos 2024
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