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Wholemeal Bread and Rolls

Wholemeal Bread and Rolls
Ingredients Kg Grams %
Flour (Wholemeal) 16 000 100
Gamma GP 320 2
Yeast 960 6
Salt 240 1.5
Bread fat 320 2
Sugar 160 1
Water 10 880 68

Method:

  • Mix all ingredients for  2 minutes slow speed and 8 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: 220°C
  • Bake time: 15-30 minutes
  • Bake without steam for Rolls/with steam for Bread

 

Baker's tips:

 

  • Adjust water and proof times for local conditions and flour type
  • Scaling guide for 30pc bdm:
  • Large Baps/ rolls 1800g
  • Finger Rolls/ snack rolls 1500g
  • Bridge rolls 1200g
  • Mini rolls 1250g
  • Tin  bread 900g Lg/480g Sm