Laugenspitz
| INGREDIENTS | GRAM | % |
|---|
| Wheat flour | 2.000 | 100 |
| Inventis Zavarka Classic | 400 | 20 |
| Fresh yeast | 100 | 5 |
| Salt | 24 | 1,2 |
| Margerine | 40 | 2 |
| Improver „Magimix“* | 30 | 1,5 |
| Water (ice + water) | 960 | 48 |
| Total | 3.554 | 177,7 |
| Margerine for lamination | 710 | 20% of doug weight |
| Mixing | 7 + 4 min |
| Temperature of dough | 16-18°C |
| Bulk fermentation | 10-30min / 5°C |
| Lamination | double-single-double-fold |
| Resting time | 20-30 min / 5°C |
| Thickness of final lamination | 1,0 cm |
| Shaping: triangle pieces | 90 g |
| Final proofing | 60 min / 32°C |
| Dough pieces are deeped into caustic soda before baking | |
| Baking | 15 min / 200-170°C |
*contact your Lesaffre subsidiary
