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Watery Roll
Ingredients
| Flour | 100% | 10000 g |
| Salt | 1,5-2% | 150-200 g |
| Yeast | 4-5% | 400-500 g |
| Sonplus Donci | 0,3-0,5% | 30-50 g |
| Water approx. | 53-58% | 5300-5800 g |
| Working method | |
| Kneading | Mix all ingredients into a well developed dough. |
| Dough temperature | Approx. 25-30ºC. |
| Scale | Approx. 2100 grams for 30 pieces. |
| Bulk proof | Approx. 5-20 minutes. |
| Moulding | Dividing and rounding. |
| Final proof | Approx. 60-80 minutes. |
| Baking | Approx. 10-15 minutes at 240-260ºC. |
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