Crispy Pumpkin Rolls
Ingredients

Flour | 50% | 5000 g |
Vitason Pumpkin (Pompoen) 50% » | 50% | 5000 g |
Yeast | 4% | 400 g |
Sonplus Krokant Extra (Crispy) » | 3% | 300 g |
Water approx. | 54% | 5400 g |
Working method | |
Kneading | Mix all ingredients into a smooth and well developed dough |
Dough temperature | Approx. 26ºC. |
Scale | Approx. 1800 gram (30 pieces) |
Dough proof | Approx. 15 minutes |
Dividing | Divide and round up. Place the dough pieces on baking sheets |
Decorating | Sprinkle with rye flour and press with an apple plug |
Final proof | Approx. 80 minutes |
Baking | Approx. 18 minutes at 230ºC with steam |
Extra information | |
Variations | Bake together to create 'break bread'. |