Soft Rolls, Finger Rolls & Hamburger Rolls
Soft Rolls, Finger Rolls & Hamburger Rolls
Recipe
| Group | Weight / Volume | Unit | Product |
|---|---|---|---|
| Flour (bakers) | 32 | 000 | 100 |
| Gamma | 0 | 500 | 1.5 |
| Yeast | 1 | 000 | 3.12 |
| Salt | 0 | 560 | 1.75 |
| Bread fat | 1 | 600 | 5 |
| Sugar | 0 | 640 | 2 |
| Water | 17 | 600 | 55 |
Preparation
Method:
- Mix 2 minutes slow speed and 8 minutes fast speed using spiral. Mix into a well developed dough
- Scale heads of 1800g
- Intermediate proof: 10 minutes
- process/final mould to giv 60g dough balls
- Final proof: 50 - 55 minutes
- Proof temperature: 30°C and relative humidity: 85%
- Bake temperature: 260°C (490°F)
- Bake time: 9-12 minutes
- Bake without steam