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Wholemeal Soft Rolls

Ingredients Kg Grams %
Flour (wholemeal) 32 000 100
Gamma 0 640 2
Yeast 1 920 6
Salt 0 640 2
Sugar 1 180 4
Bread fat 1 600 5
Water 19 200 60

Method:

  • Mix 2 minutes slow speed and 10 minutes fast speed using spiral. Mix into well developed dough
  • Dough temperature: 26°C - 27°C
  • Scale heads at 1800g
  • Intermediate proof: 10 minutes
  • Process/final mould to give 60g dough balls
  • Final Proof: 50 - 55 minutes
  • Proof temperature: 30°C and relative humidity: 85%
  • Bake temperature: 255°C - 260°C (490°F - 500°F)
  • Bake time: 10 - 12 minutes
  • Bake without steam