Crispy Field Rolls

Ingredients

Flour	75%	7500 g
Vitason Korenmout (wheat malt) 25% »	25%	2500 g
Fresh Yeast	4%	400 g
Proson Krokant Malt (crusty malt) »	3%	300 g
Water approx.	45%	45 g
Granary »	15%	1500 g
Water to soak Granary	15%	1500 g

Working method
Soaking	Pre-Soak the Granary for approx. 30 minutes with lukewarm granary soak water
Kneading	Mix all ingredients in to a smooth and well developed dough
Dough temperature	Approx. 27ºC
Scale	Approx. 1600 grams (30 pieces)
Bowl proof	Approx. 15-20 minutes
Dividing	Divide and round up Decorate with Sonvlokken or Songraanmix and place the dough pieces on baking sheets
Final proof	Approx. 65-80 minutes
Baking	Approx. 18-20 minutes at 230ºC with steam.