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Crispy Sourdough Rolls

Ingredients

  • 10000 g - 100% Flour
  • 400 g - 4% Fresh Yeast
  • 300 g - 3% Sonplus Krokant Extra (Crispy)
  • 100 - 400 g - 1 - 4% Sonextra Zuurdesempoeder (Sourdough)
  • 150 g - 1.5% Salt
  • 5800 g - 58% Water approx.

Working method

  • Mix all ingredients into smooth and a well developed dough.
  • Dough temperature: approx. 27ºC
  • Scale: approx. 1650 gram (30 pieces)
  • Dough proof: Approx. 10 minutes
  • Divide and round up. Place the dough pieces on baking sheets
  • Final proof: Approx. 80 minutes
  • Divide and round up. Place the dough pieces on baking sheets
  • Just before baking incise as desired
  • Baking: Approx. 18 minutes at 230ºC with steam