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Wholemeal Rolls

Ingredients Kg Grams %
Flour (wholemeal) 32 000 100
Summit Brown 3 200 10
Yeast 1 920 6
Salt 0 640 2
Sugar 0 640 2
Water 19 200 60

Method:

  • Mix 2 minutes slow speed and 7 minutes fast speed using spiral. Mix into a well developed dough
  • Dough temperature: 27°C
  • Scale heads of 2100g
  • Intermediate proof: 10 minutes
  • Process/final mould to give 70g dough balls
  • Final Proof: 45 - 50 minutes
  • Proof temperature: 30°C
  • Relative humidity: 80%
  • Bake temperature: 255°C - 260 °C (490°F - 500°F)
  • Bake time: 10 - 12 minutes
  • Bake without steam