Ham and Cheese Pinwheel

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Tips and Tricks

For an even further developed flavor, top with everything seasoning after sunset glaze is applied

Mixing Time	00:00:05 1st speed	00:00:10 2nd speed
Dough ºC/ºF	75ºF
Bulk Fermentation	30'
Manipulation After Fermentation	Sheet dough into rectangle, shingle ham and swiss chees on top of the dough, roll, un creating log then slice into pinwheels
Scale	50 grams
Manipulation After Scale	Place face up on a lines sheet pan or in a baking dish for close pull aparts
Final Fermentation	1:00:00	100ºF	85% Humidity

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