Watery Rolls (Hungary)
Ingredients
- 10000 g - 100% Flour
- 400-500 g - 4-5% Fresh Yeast
- 5300-5800 g - 53-58% Water approx.
Working method
- 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
- 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
