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Boki (Polish Crispy Rolls)
Ingredients
| Flour | 100% | 10000 g |
| Fresh Yeast | 2-4% | 200-400 g |
| Salt | 2% | 200 g |
| Sugar | 1% | 100 g |
| Fat | 1% | 100 g |
| Proson Uni-force Royal » | 0,2-0,5% | 20-50 g |
| Water approx. | 56% | 5600 g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and well developed dough |
| Dough temperature | Approx. 27ºC |
| Bulk proof | Approx. 10 minutes |
| Scale | Approx. 3200 gr. (30 pieces) |
| Dough proof | Approx. 10 minutes |
| Dividing | Divide and round up Decorate if desired Place the dough pieces on baking sheets |
| Final proof | Approx. 60 minutes |
| Decorating | Just for baking incise as desired |
| Baking | Approx. 16-18 minutes at 220ºC, with steam. |
