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Bourgondy Country Rolls


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
BRC Halal Kosher RSPO Skal

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