1,500 g GLUTEN-FREE BAGUETTE
500 g GLUTEN-FREE SOFT KERNEL
90 g Yeast
70 g Vegetable oil
1,175 g Cold water
850 g Puff pastry margarine (25%)
Prepare margarine and mix the day before.
Kneading time: 2 + 2 min in spiral mixer
Resting time: 10 min refrigerated between each laminating. Laminating: Pack dough and margarine together.
Laminate 3 x 3.
Roll down to 3.5 mm and about 50 cm wide.
Spread out filling and roll into swirls. Slice into 3.5 cm pieces.
Proving time: Approx. 1 hour.
Oven temp.: 200 °C
Baking time: 15-20 min