Bourgondy Country Rolls
Ingredients

Flour | 100% | 10000 g |
Fresh Yeast | 4% | 400 g |
Proson Wit Bourgondy (white) » | 2,5% | 250 g |
Proson Krokant Malt (crusty malt) » | 1,5% | 150 g |
Salt | 1,5% | 150 g |
Water approx. | 56% | 5600 g |
Working method | |
Kneading | 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 |
Dividing | Divide but don\'t round up Place the dough pieces on baking sheets and sprinkle with rye flour |
Final proof | Approx. 60 minutes |
Baking | Approx. 18 minutes at 230°C with steam |