600 g GLUTEN-FREE BAGUETTE
400 g GLUTEN-FREE SOFT KERNEL
40 g Yeast
20 g Vegetable oil 620 g Water
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