conchas

Directions

Prep: Make topping same day as dough / keep it in the refrigerator until needed

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1. Sponge: Mix the sponge the same day as the final dough.

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Mix Sponge in 12 qt. for 2 min on 1st speed and 1 min on 2nd speed

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Allow to ferment for 30 minutes

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2. Mixing Final Dough: Blitz method / Develop gluten first / Add sponge, eggs, 1/3 of the BUTTER, malt,

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malt, flour, and salt. Hold back 2/3 BUTTER and the SUGAR.

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Mix for 4 minutes on low and 2 minutes on high. The dough should have "Improve" mix.

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Then Blitz in 1/3 of pliable butter on high speed. Scraping and keeping the dough on the

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hook. Add sugar in two stages keeping the dough on the hook. Then Blitz in 1/3 of

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pliable butter on high speed. Mix "Intense"

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3. Bulk Ferment: 1 hour

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4. Divide: 2 oz. each or a press of 36 at 4.5 lbs

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5. Intermediate Ferment: 10 minutes

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6. Shape: Shape round and place them 3 x 5 on sheet tray with paper.

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Cover with plastic wrap and place in refrigerator overnight.

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7. Final Ferment: overnight in refrigerator / remover from refrigerator and place topping on

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Place in proofer for about 45 to 60 minutes.

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8. Bake in Rack oven: 375*/350* F 13 minutes.

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