Crispy Rolls
Ingredients
- 10000 g - 100% Flour
- 400 g - 4% Fresh Yeast
- 300 g - 3% Proson Krokant Malt (crusty malt)
- 150 g - 1.5% Salt
- 5700 g - 57% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 26ºC
- Scale: approx. 1600 gram (30 pieces)
- Divide and round up. Place the dough pieces on baking sheets
- Final proof: Approx. 60 minutes
- Just before baking incise as desired
- Baking: approx. 18 minutes at 220ºC with steam
- Dough proof: Approx. 10 minutes
