Niagara Falls Culinary Institute

Directions

1. Mix flour, yeast, water, malt syrup, and salt (Don’t let yeast touch salt until ready to mix) in a bowl with the dough hook on speed 1 for 8-10 minutes.
2. Ferment in a lightly oiled stainless steel bowl for 1 hour
3. Punch down to deflate
4. Scale into 4oz pieces and let rest for 10 minutes
5. Final shape and form into circles. (see photos)
   1. Flatten out the dough ball
   2. Roll it into a log pressing out the air
   3. Roll it out into a snake
   4. Flatten one side and make a point with the other
   5. Tuck the 2 ends in together and pinch the seams to create a ‘golden ring’
6. Proof in a warm, moist place for 30-45 minutes
7. Boil in malt solution for 1 minute then add garnish or seeds
8. Place on a baking sheet and bake at 450 degrees for 20 minutes