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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.
BRC Halal Kosher RSPO Skal

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