Rounded Braai Broodjies


Working Method

Part 1
  1. Place all ingredients into mixing bowl.
  2. Mixing Spiral: 8 minutes slow, 4 minutes fast.
  3. Dough temperature: 26° C - 28° C.
  4. Bulk ferment: 15 minutes
  5. Scale: 2 kg heads of the dough then mould round.
  6. Prove: 45 minutes at 40° C and 80% RH.
  7. Dust with flour and score top with a sharp knife or add garlic.
  8. Oven temperature 250° C.
  9. Top with garlic butter once out of the oven if making garlic braai broodjies.

Baking Overview

Tips and tricks

  • Cover dough that is not being worked off with a plastic dough cover. If dough is not covered a skin will form which will result in a undesirable looking product.

About this recipe

Author: Chipkins Puratos

Complexity level: