8 Sep 2021
Ingredients
Toast Bread
Others
Working Method
Toast Bread
- Mix all the ingredients for 3 min. at slow speed, then 6 min. at fast speed.
- Dough temperature: 26°C.
- A bulk fermentation of 10 min.
- Scale 250 g.
- Intermediate proof of 10 min.
- Make up as for regular toast bread.
- Final fermentation for ± 60 min. at 30°C with 85% R.H.
- Bake for ± 22 min. at 235 °C.
Build-up
Take a pancake and cut it into the shape of the toast bread. Spread Carat Nuxel Hazelnut on top.
Put on top a slice of bread and spread Carat Nuxel Hazelnut on it. Roll up and cut as Sushi.
