Buttermilk Rusks

Ingredients

Units %
Part 1
Cake flour 10000g 0
Sweet & Soft 20% Premix 2000g 0
Egg 2000g 0
Buttermilk 2000g 0
NCP Yeast Wet 600g 0
Water 1000g 0
Part 1 total 0

Working Method

Method
  1. Place flour, premix, eggs, buttermilk, yeast and water into mixing bowl.
  2. Mix for 2 minutes on slow speed and 8 minutes on fast speed.
  3. Rest for 10 minutes.
  4. Scale at 1700g, divide on bun divider and mould into shape. Place 12 balls into greased bread pans.
  5. Proof for 40 minutes.
  6. Bake at 200° C for± 25 minutes with steam.
  7. Allow to cool and break into rusks.
  8. Dry in oven overnight.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  

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