Simit Sandwich

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Procedure

Dough

Mix Dry ingredients and wet ingredients in the mixer for 5 minutes slow then 5 minutes fast.
Bulk ferment for 30 minutes in 30’c proof box.
Then portion dough 80g each then rest for 15 minutes. Shape then place in burger bun mold put on top with semolina flour , make indentation with kaiser molder then proof for 1 hour in a proofer 30’C with 70% humidity
Bake in the oven for 200’c for 15 minutes
Let it cool before slicing and place fillings.

Apple Coleslaw

Glaze/Coating