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. |