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Seedy Plus - Sandwich
Prep Time : 00h 13
Cooking Time : 00h 25
9 Rolls
Preparation Time: 13 – 15 minutes
Proofing and Resting Time: 60 – 70 minutes
Baking Time: 25 minutes
Outcome: 9 sandwiches
Tools needed: Mixer including bowl, kitchen scale, baking tray and 3 ice cubes
Ingredients
- 500 g Seedy Plus
- 10 g Instant yeast
- 430 ml. Water, approx.
Method
- Mix all Ingredients with a spiral mixer for 9 minutes slow and 9 minutes fast. We recommend using cold water to keep the dough temperature at max. 26°C.
- Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 10 - 15 minutes
- Scale the dough into 100 g pieces, mould the dough round and roll in a topping mix of sesame seeds: linseeds: sunflower seed (2:1:1). Place onto a greased baking tray.
- Allow the dough to final proof for 40 - 45 minutes, we recommend covering the baking tray with a plastic or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it is ready to bake.
- Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along the middle.
- The oven should have a temperature of 220°C when you put the sandwiches in. Then decreasing to 175°C. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
- Bake the sandwich for 25 minutes or get core temperature: 98°C