PRETZEL SANDWICH WITH PROVOLA AND BACON
Difficulty level
Ingredients
| water | g 2000 |
| bicarbonate | g 200 |
| salt | g 50 |
Preparation
-Mix everything and bring to 80°C.
Ingredients
| SOFT BREAD 50% | g 1000 |
| flour | g 1000 |
| water | g 950 |
| seed oil | g 80 |
| caster sugar | g 80 |
| fresh yeast | g 60 |
| salt | g 8 |
Preparation
-Knead all the ingredients with half the water.
-Incorporate the remaining water in several batches.
-Let it rise for 10 minutes and break the dough into 20 gr.
-Form some loaves and let them rise at 28°C for 40 minutes.
-Once the leavening is finished, immerse the loaves in the bicarbonate solution at 80°C for about a minute.
-Place the loaves back on a baking tray and bake at 220°C for about 10 minutes.
Ingredients
| CREMA SNACK | g 100 |
| milk 3.5% fat | g 250 |
| liquid cream 35% fat | g 250 |
| Provola cheese | g 200 |
| salt | To Taste |
| To Taste |
Preparation
-Heat the milk, add the provola cut into pieces and mix.
-In a planetary mixer, mix all the ingredients with the leaf.
Preparation
-Cook the bacon in a pan and let it cool.
-Cut the bun and fill it with the provola cream.
-Insert the bacon into the stuffed bun and close.
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