Crispy Rolls (Proofing Interruption)
Ingredients
- 10000 g - 100% Flour
- 400 g - 4% Fresh Yeast
- 300 g - 3% Proson Krokant Malt (crusty malt)
- 150 g - 1.5% Salt
- 100 g - 1% Proson Freeze
- 5700 g - 57% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 27°C
- Scale: approx. 1600 grams (30 pieces)
- Dough proof: Approx. 15 minutes
- Divide and round up
- Mould into finger rolls and place the dough pieces on baking sheets
- Freeze it as soon as possible
- With the brake proofer: Place the dough a day before baking in the brake proofer and use the programme indicated on the cabinet. With the zero degrees fridge: Place the dough the day before baking in the zero degrees fridge. Warm the dough gradually. Be cautious with dehydration
- Baking: Approx. 18 minutes at Baking: Approx. 240°C, with steam
Max. shelf life of the dough is approx. 8 weeks.
