Crispy Italian Rolls
Ingredients

Flour | 95% | 9500 g |
Rye Flour | 5% | 500 g |
Fresh Yeast | 4% | 400 g |
Sonplus Krokant Extra (Crispy) » | 3% | 300 g |
Salt | 1,5% | 150 g |
Olive Oil | 3% | 300 g |
Water approx. | 55% | 5500 g |
Working method | |
Kneading | Mix all ingredients into a smooth and well developed dough |
Dough temperature | Approx. 26°C |
Scale | Dough pieces of approx. 120 gram and rounding |
Dough proof | Approx. 20 minutes |
Moulding | Round up again and place the dough pieces on with rice flour prepared inserters or baking sheets |
Final proof | Approx. 60 minutes |
Decorating | Just before baking sprinkle with Rice flour and incise each dough piece twice |
Baking | Approx. 18 minutes at 230°C with steam Bake it in a lightly coloured manner |