Recipes Recipes

Vikorn D


Group Weight / Volume
Vikorn D 5 kg (50%)
Bakery flour 5 kg (50%)
Fresh yeast 250 g (2,5%)
Water 5.600 g (56%)


Mix all the ingredients together to form a well-developed, elastic dough, with a temperature of 26-28°C.

Cut into pieces of desired weight eg 440g, round and rest covered for 30-45 minutes.

Form into the desired final shape, decorate and proof (35°C / 75% RH) for about 60 minutes.

Cut into a V shape and bake at 220-240°C with steam, for about 35-40 minutes (for 440g weight) in a preheated oven.

Vikorn D