Conchas
INGREDIENTS
Sponge
938 g bread flour
874 g milk
30 g yeast, dry
Final Dough
938 g bread flour
320 g eggs
563 g sugar
375 g butter
38 g salt
9 g malt syrup
1841 g sponge
DIRECTIONS
Prep: Make topping same day as dough / keep it in the refrigerator until needed
Sponge
Mix the sponge the same day as the final dough.
Mix Sponge in 12 qt. for 2 min on 1st speed and 1 min on 2nd speed
Allow to ferment for 30 minutes
Mixing Final Dough
Blitz method / Develop gluten first / Add sponge, eggs, 1/3 of the BUTTER, malt, malt, flour, and salt.
Hold back 2/3 BUTTER and the SUGAR.
Mix for 4 minutes on low and 2 minutes on high. The dough should have "Improve" mix.
Then Blitz in 1/3 of pliable butter on high speed. Scraping and keeping the dough on the hook. Add sugar in two stages keeping the dough on the hook. Then Blitz in 1/3 of pliable butter on high speed. Mix "Intense"
Bulk Ferment: 1 hour
Divide: 2 oz. each or a press of 36 at 4.5 lbs
Intermediate Ferment: 10 minutes
Shape: Shape round and place them 3 x 5 on sheet tray with paper. Cover with plastic wrap and place in refrigerator overnight.
Final Ferment: overnight in refrigerator / remover from refrigerator and place topping on. Place in proofer for about 45 to 60 minutes.
Bake in Rack oven: 375*/350* F 13 minutes.
