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