Laugenspitz

INGREDIENTSGRAM%
Wheat flour2.000100
Inventis Zavarka Classic40020
Fresh yeast1005
Salt241,2
Margerine402
Improver „Magimix“*301,5
Water (ice + water)96048
Total3.554177,7
Margerine for lamination71020% of doug weight
Mixing7 + 4 min
Temperature of dough16-18°C
Bulk fermentation10-30min / 5°C
Laminationdouble-single-double-fold
Resting time20-30 min / 5°C
Thickness of final lamination1,0 cm
Shaping: triangle pieces90 g
Final proofing60 min / 32°C
Dough pieces are deeped into caustic soda before baking
Baking15 min / 200-170°C

*contact your Lesaffre subsidiary

Sensory
description

shiny dark crust, irregular texture
melting crumb, short bite
buttery and malty flavor, slightly acid taste accompanied by ripe wheat