Crispy Rolls
Ingredients

Flour | 100% | 10000 g |
Fresh Yeast | 4% | 400 g |
Proson Krokant Malt (crusty malt) » | 3% | 300 g |
Salt | 1,5% | 150 g |
Water approx. | 57% | 5700 g |
Working method | |
Kneading | Mix all ingredients into a smooth and well developed dough |
Dough temperature | Approx. 26ºC |
Scale | Approx. 1600 gram (30 pieces) |
Dough proof | Approx. 10 minutes |
Moulding | Divide and round up. Place the dough pieces on baking sheets |
Final proof | Approx. 60 minutes |
Decorating | Just before baking incise as desired |
Baking | Approx. 18 minutes at 220ºC with steam |