conchas
INGREDIENTS
- Bread Flour 998
- Milk 930
- Yeast, dry 32
- Final Dough
- Bread Flour 998
- Eggs 340
- Sugar 599
- Butter 399
- Salt 41
- Malt syrup 9
- Sponge 1960
DIRECTIONS
- Prep: Make topping same day as dough / keep it in the refrigerator until needed
- 1. Sponge: Mix the sponge the same day as the final dough.
- Mix Sponge in 12 qt. for 2 min on 1st speed and 1 min on 2nd speed
- Allow to ferment for 30 minutes
- 2. Mixing Final Dough: Blitz method / Develop gluten first / Add sponge, eggs, 1/3 of the BUTTER, malt,
- malt, flour, and salt. Hold back 2/3 BUTTER and the SUGAR.
- Mix for 4 minutes on low and 2 minutes on high. The dough should have "Improve" mix.
- Then Blitz in 1/3 of pliable butter on high speed. Scraping and keeping the dough on the
- hook. Add sugar in two stages keeping the dough on the hook. Then Blitz in 1/3 of
- pliable butter on high speed. Mix "Intense"
- 3. Bulk Ferment: 1 hour
- 4. Divide: 2 oz. each or a press of 36 at 4.5 lbs
- 5. Intermediate Ferment: 10 minutes
- 6. Shape: Shape round and place them 3 x 5 on sheet tray with paper.
- Cover with plastic wrap and place in refrigerator overnight.
- 7. Final Ferment: overnight in refrigerator / remover from refrigerator and place topping on
- Place in proofer for about 45 to 60 minutes.
- 8. Bake in Rack oven: 375*/350* F 13 minutes.