Granary Bread and Rolls
Granary Bread and Rolls
Recipe
| Group | Weight / Volume | Unit | Product |
|---|---|---|---|
| Flour (Granary) | 16 | 000 | 100 |
| Gamma GP | 320 | 2 | |
| Yeast | 640 | 4 | |
| Salt | 240 | 1.5 | |
| Bread fat | 320 | 2 | |
| Water | 9 | 280 | 58 |
Preparation
Method:
- Mix all ingredients for 2 minutes slow speed and 7 minutes fast speed using a spiral mixer. Mix into a well-developed dough
- Scale as required
- Intermediate proof: 5 minutes
- Final proof: 50 - 55 minutes
- Proof temperature: 36°C
- Relative humidity: 85%
- Bake temperature: 220°C
- Bake time: 15-30 minutes
- Bake without steam for Soft Rolls/with steam for Bread or Crusty Batons
Baker's tips:
- Adjust water and proof times for local conditions and flour type
- Scaling guide for 30pc bdm:
- Large Baps/ rolls 2000g
- Finger Rolls/ snack rolls 1500g
- Bridge rolls 1200g
- Mini rolls 1250g
- Tin bread 920g Lg/480g Sm
