Crispy Field Rolls
Ingredients
- 7500 g - 75% Flour
- 2500 g - 25% Vitason Korenmout (wheat malt) 25%
- 400 g - 4% Fresh Yeast
- 300 g - 3% Proson Krokant Malt (crusty malt)
- 45 g - 45% Water approx.
- 1500 g - 15% Granary
- 1500 g - 15% Water to soak Granary
Working method
- Pre-Soak the Granary for approx. 30 minutes with lukewarm granary soak water
- Mix all ingredients in to a smooth and well developed dough
- Dough temperature: Approx. 27ºC
- Scale: Approx. 1600 grams (30 pieces)
- Bowl proof: Approx. 15-20 minutes
- Final proof: Approx. 65-80 minutes
- Baking: approx. 18-20 minutes at 230ºC with steam.
- Divide and round up Decorate with Sonvlokken or Songraanmix and place the dough pieces on baking sheets
