Crispy Italian Rolls Parsley
Ingredients
- 9500 g - 95% Flour
- 500 g - 5% Rye Flour
- 600 g - 6% Fresh Parsley
- 400 g - 4% Fresh Yeast
- 300 g - 3% Sonplus Krokant Extra (Crispy)
- 150 g - 1.5% Salt
- 300 g - 3% Olive Oil
- 5500 g - 55% Water approx.
Working method
- 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
- Final proof: Approx. 60 minutes
- Baking: Approx. 18 minutes at 230°C with steam Bake it in a lightly coloured manner
- Round up again and place the dough pieces on with rice flour prepared inserters or baking sheets
- Just before baking sprinkle with Rice flour and incise each dough piece twice
