Vienna Rolls

Ingredients Kg Grams %
Flour (bakers) 32 000 100
Gamma 0 640 2
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
  • 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