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