Sour Dough Simit

INGREDIENTS

• 1.000 gr. Topiko Horiatiko Flour
• 1.000 gr, 70% Type Flour
• 45 gr. salt
• 100 gr. sugar
• 100 gr. margarine
• 400 gr. sour dough
• 20 gr. Ken Malt (sour dough aroma)
• 120 gr. yeast
• 1.100 gr. Water

INSTRUCTIONS

1. Mix all the ingredients together on the 1st speed for 2 minutes and as long as necessary on the 2nd speed, until the dough is smooth and elastic
2. Allow the dough to rest for 20-30 minutes
3. Cut into 80-120 gr. pieces and mold into balls. Dip in water-liquid malt mix
4. Ferment for 30-45 minutes and bake at 210 degrees with steam