Granary Crispy Rolls
Ingredients

Flour | 85% | 8500 g |
Salt | 1.8% | 180 g |
Yeast | 4% | 400 g |
Sonplus Krokant Extra (Crispy) » | 3% | 300 g |
Water approx. | 57% | 5700 g |
Granary » | 15% | 1500 g |
Water to soak Granary | 15% | 1500 g |
Working method | |
Soaking | Soak the granary for approx. 30 minutes with lukewarm water before kneading |
Kneading | Mix all ingredients into a well developed dough |
Dough temperature | Approx. 26°C |
Scale | Approx. 1800 grams for 30 pieces |
Bowl proof | Approx. 20 minutes |
Processing | Divide and round up to create rolls |
Final proof | Approx. 60 minutes |
Cutting | Eventual cut the rolls in longitudinal before baking |
Baking | Approx. 20 minutes at 240°C, with some steam |