Crusty Rolls

Ingredients Kg Grams %
Flour (bakers) 32 000 100
Gamma 0 320 1
Yeast 1 600 5
Salt 0 640 2
Water 17 600 55

Method:

  • Mix 2 minutes slow speed and 8 minutes fast speed using spiral
  • Dough temperature: 26°C - 27°C
  • Scale heads of 2400g
  • Intermediate proof: 10 minutes
  • Process/final mould to give 80g dough balls
  • Final Proof: 50-55 minutes
  • Proof temperature: 30°C and relative humidity: 85%
  • Bake temperature: 235°C (455°F)
  • Bake time: 15-20 minutes
  • Bake with steam