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White Crusty Rolls and Sticks

White Crusty Rolls and Sticks
Ingredients Kg Grams %
Flour (Bakers) 10 000 100
Gamma GP 150 1.5
Yeast 400 4
Salt 150 1.5
Water 5 600 56

Method:

  • Mix all ingredients for  2 minutes slow speed and 6 minutes fast speed using a spiral mixer. Mix into a well-developed dough
  • Scale as required
  • Intermediate proof: 10 minutes
  • Final proof: 50 - 55 minutes
  • Proof temperature: 36°C
  • Relative humidity: 85%
  • Bake temperature: 230°C
  • Bake time: 15-25 minutes
  • Bake with steam
  • Open damper for last 10-15 minutes

 

Baker's tips:

  • Adjust water and proof times for local conditions and flour type
  • Scaling guide for 30pc bdm:
  • Crusty/ Vienna rolls 1800g/2000g
  • Sticks/ Batons 480g/ 250g