Bourgondy Country Rolls
Ingredients
- 10000 g - 100% Flour
- 400 g - 4% Fresh Yeast
- 150 g - 1.5% Proson Krokant Malt (crusty malt)
- 150 g - 1.5% Salt
- 5600 g - 56% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 27°C
- Scale: approx. 1650 grams (30 pieces)
- Dough proof: Approx. 15 minutes
- Final proof: Approx. 60 minutes
- Baking: Approx. 18 minutes at 230°C with steam
- Divide but don't round up Place the dough pieces on baking sheets and sprinkle with rye flour
