Sour Dough Palmier


Working Method
  • Mixing Spiral: 5mins at 1st speed, 5mins at 2nd speed.
  • Dough temperature: 18℃ 
  • Bulk fermentation: 30mins at -20c°
  • Lamination:4 double folds
  • Cooling: 30mins at 4°C 
  • Make up: Roll out at 2.4mm, cut a dough to 25cm length, make a book fold, cut in to 1cm thickness and coat with sugar.
  • Oven temperature: 190℃
  • Baking time: 15-20mins


Complexity level:  

Sapore constitutes a range of sourdough and other solutions based on fermentation that offers a natural, traditional and differentiating taste and structure to finished baked products.

Mimetic, lamination for true French Viennoiserie quality.