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Granary Bread and Rolls

Granary Bread and Rolls
Ingredients Kg Grams %
Flour (Granary) 16 000 100
Gamma GP 320 2
Yeast 640 4
Salt 240 1.5
Bread fat 320 2
Water 9 280 58

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