Method:

• Mix all ingredients for  2 minutes slow speed and 8 minutes fast speed using a spiral mixer. Mix into a well-developed dough
• Scale as required
• Intermediate proof: 10 minutes
• Final proof: 50 - 55 minutes
• Proof temperature: 36°C
• Relative humidity: 85%
• Bake temperature: 220°C
• Bake time: 15-30 minutes
• Bake without steam for Rolls/with steam for Bread

Baker's tips:

• Adjust water and proof times for local conditions and flour type
• Scaling guide for 30pc bdm:
• Large Baps/ rolls 1800g
• Finger Rolls/ snack rolls 1500g
• Bridge rolls 1200g
• Mini rolls 1250g
• Tin  bread 900g Lg/480g Sm