Wholemeal Rolls
Wholemeal Rolls
Recipe
Group | Weight / Volume | Unit | Product |
---|---|---|---|
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 |
Preparation
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