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. |