Vienna Rolls
Vienna Rolls
Recipe
| Group | Weight / Volume | Unit | Product |
|---|---|---|---|
| Flour (bakers) | 32 | 000 | 100 |
| Gamma | 0 | 640 | 2 |
| Yeast | 1 | 600 | 5 |
| Salt | 0 | 640 | 2 |
| Water | 17 | 600 | 55 |
Preparation
Method:
- Mix 2 minutes slow speed and 8 minutes fast speed using spiral
- Dough temperature: 26°C - 27°C
- Intermediate proof: 10 - 15 minutes
- Scale at 80g
- Final Proof: 50-55 minutes
- Proof temperature: 30°C and relative humidity: 85%
- Bake temperature: 235°C (455°F)
- Bake time: 20 - 22 minutes
- Bake with steam