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Watery Rolls (Hungary)
Ingredients
| Flour | 100% | 10000 g |
| Fresh Yeast | 4-5% | 400-500 g |
| Salt | 1,5-2% | 150-200 g |
| Sonplus Donci | 0,3-0,5% | 30-50 g |
| Water approx. | 53-58% | 5300-5800 g |
| Working method | |
| Kneading | Mix all ingredients into smooth and a well developed dough |
| Dough temperature | Approx. 25-30ºC |
| Scale | Approx. 2100 grams (30 pieces) |
| Dough proof | Approx. 5-20 minutes |
| Moulding | Divide and round up Mould into fingerbreads (see photo) and place the dough pieces on baking sheets |
| Final proof | Approx. 60-80 minutes |
| Baking | Approx. 10-15 minutes at 240-260ºC |
