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