Lesaffre, Global Key Player in Baking and Fermentation

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ingredients

IngredientsQuantity
Flour1000g
Water 640g
Salt20g
Butter20g
Sugar20g
Liquid Levain LV1100g
Saf-instant® Red7g
BBJ1g
Liquide LevainQuantity
Flour50g
Water50g
Livendo® LV10.5g
Mixing 2min
Fermentation20hrs at 30°C

FEATURED PRODUCTS

Livendo® LV1

Shio Pan

Asia Japanese

Serving Size

Based on 50 g per piece

Time Required

3 days (including resting and proofing)

Serving Suggestion

Lightly salted rolls with a soft interior and crispy bottom

Prepare the liquid levain with LV1

  • Weigh all ingredients and mix well to form the levain.
  • Place in a proofer for 20 hours at 30 °C.

Dough preparation

  • Weigh all dough ingredients.
  • Mix the dough in a spiral mixer for 4 minutes on slow speed, followed by 4 minutes on high speed.
  • Once mixed, place the dough in a box and let it bulk ferment.
  • After fermentation, divide and shape the dough into a pear shape.
  • Transfer to a box and chill overnight in the refrigerator.

Final preparation and baking

  • Remove the dough from the chiller.
  • Roll out each portion using a rolling pin.
  • Place a stick of butter in each piece and roll up.
  • Place the shaped dough on baking trays.
  • Proof at 28 °C for approximately 60 minutes.
  • Sprinkle rock salt on top.
  • Bake at 235 °C for 15 minutes or until golden.

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← back

Shio Pan

Asia Japanese

Serving Size

Time Required

Serving Suggestion

Prepare the liquid levain with LV1

  • Weigh all ingredients and mix well to form the levain.
  • Place in a proofer for 20 hours at 30 °C.

Dough preparation

  • Weigh all dough ingredients.
  • Mix the dough in a spiral mixer for 4 minutes on slow speed, followed by 4 minutes on high speed.
  • Once mixed, place the dough in a box and let it bulk ferment.
  • After fermentation, divide and shape the dough into a pear shape.
  • Transfer to a box and chill overnight in the refrigerator.

Final preparation and baking

  • Remove the dough from the chiller.
  • Roll out each portion using a rolling pin.
  • Place a stick of butter in each piece and roll up.
  • Place the shaped dough on baking trays.
  • Proof at 28 °C for approximately 60 minutes.
  • Sprinkle rock salt on top.
  • Bake at 235 °C for 15 minutes or until golden.

ingredients

IngredientsQuantity
Flour1000g
Water 640g
Salt20g
Butter20g
Sugar20g
Liquid Levain LV1100g
Saf-instant® Red7g
BBJ1g
Liquide LevainQuantity
Flour50g
Water50g
Livendo® LV10.5g
Mixing 2min
Fermentation20hrs at 30°C

FEATURED PRODUCT

Livendo® LV1

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