Gluten free sandwich

Recipe:

600 g GLUTEN-FREE BAGUETTE

400 g GLUTEN-FREE SOFT KERNEL

40 g Yeast

20 g Vegetable oil 620 g Water

 

Procedure:

Kneading time: 10 min at low speed in spiral mixer

Dough temp.: 27 °C

Weight: Roll down to 12 mm and cut into sandwich pieces, 8 x 16 cm.

Brush with water and decorate with seeds.

Proving time: Approx. 50 min

Oven temp.: 250 °C reduced to 200 °C

Steam: Normal at insert

Baking time: 18 min