Granary Crispy Rolls
Ingredients
- 8500 g - 85% Flour
- 180 g - 1.8% Salt
- 400 g - 4% Yeast
- 300 g - 3% Sonplus Krokant Extra (Crispy)
- 5700 g - 57% Water approx.
- 1500 g - 15% Granary
- 1500 g - 15% Water to soak Granary
Working method
- Soak the granary for approx. 30 minutes with lukewarm water before 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
- Divide and round up to create rolls
- Final proof: Approx. 60 minutes
- Eventual cut the rolls in longitudinal before baking
- Baking: Approx. 20 minutes at 240°C, with some steam
