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Tear and Share Ring

Tear and Share Ring
Ingredients Kg Grams %
Flour (bakers) 2 000 50
Fiesta Corn Concentrate 2 000 50
Yeast 0 160 4
Water (approx) 2 320 58
Total Weight 6 480

 

Basic Method:

  • Mix  all for 2 minutes slow speed and 7 minutes fast speed using spiral mixer
  • Dough temperature: 26°C - 27°C
  • Scale at 350g. Pin out dough into a large rectangle 40cmx 20cm. Spread with tomato pesto and grated cheese. Roll up and seal the seam. Arrange into ring shape and cut even cuts with a scraper to reveal the filling.            
  • Prove for 40-50 minutes @ 35°c 85% RH
  • Bake at 240°C for 20-30 minutes