Zebra sandwich loaf
Make your customers’ mouths water with the visually impressive zebra sandwich loaf!
Zebra sandwich loaf is a colourful and soft take on the classic sandwich loaf. It can therefore be offered on snack menus or used as a substitute for a traditional sandwich loaf. For example, you could offer a sandwich loaf in personalised colours for a wedding or in the colours of a flag to celebrate a national holiday.
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Ingredients
| Weight | Percentage | |
|---|---|---|
|
Flour |
1000g |
100% |
|
Water |
550ml |
55% |
|
Salt |
20g |
2% |
|
Fat |
50g |
5% |
|
Sugar |
50g |
5% |
|
Improver |
5g |
5% |
|
TOTAL |
1685g |
|
|
|
|
|
|
Natural dough |
850g |
|
|
Cocoa or Paprika |
100g |
10% |
|
Water |
100g |
10% |
|
Fat |
40g |
4% |
|
TOTAL |
1925g |
|
Method
- Kneading: 3 min at slow speed then 6 min at fast speed.
- Cut the dough in half then mix one half with cocoa, water and fat.
- Dough temperature: 26°C.
- First proving : 0 min.
- Division: Divide each dough into pieces weighing 360g, or adjust depending on the moulds used. Roll out a piece of each type of dough, lay one on top of the other and roll. Cut the rolled dough in half lengthwise and plait. Place in the mould.
- Final proving: 90 min at 32°C.
- Baking: 35 min/220°C with closed mould.
You can use any spice or food colouring powder of your choice.
