Print Recipe

Mushroom bread

Ingredients dough:  
10.000 gr Wheat flour 100%
200 gr Damco mix for white bread 2%
200 gr Damco a-crème de Luxe 2%
150 gr Salt 1.5%
200 gr Yeast 2%
ca. 5.600 gr Water 56%




Instructions for the dough:
Mix all ingredients and knead into a thoroughly kneaded dough. Desired dough temperature is 27°C.
Weigh the dough into 420 g pieces. Use 40 g dough pieces for the caps. For each loaf, roll the dough to a round shape with an even thickness. Pre-shape the dough pieces and proof for 60 minutes. Roll the dough again and roll out the 40 g pieces to about 3 mm and decorate 1 side with sesame seeds.
Place the rolled out slices in a proofing basket (lightly sprinkled with flour), with the side with sesame seeds on the bottom. Place the 420 g dough piece on top of it.
Proof the loaves for 75 minutes and place them on a baking tray. Bake at 250°C and lower to 220°C with steam.

Baking time: ca. 30 min
Baking temp.: ca. 220°C with steam
Quantity: 36 pieces


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