Boki (Polish Crispy Rolls)
Ingredients
- 10000 g - 100% Flour
- 200-400 g - 2-4% Fresh Yeast
- 200 g - 2% Salt
- 100 g - 1% Sugar
- 100 g - 1% Fat
- 20-50 g - 0.2-0.5% Proson Uni-force Royal
- 5600 g - 56% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 27ºC
- Bulk proof: Approx. 10 minutes
- Scale: Approx. 3200 gr. (30 pieces)
- Dough proof: Approx. 10 minutes
- Divide and round up Decorate if desired Place the dough pieces on baking sheets
- Final proof: Approx. 60 minutes
- Just for baking incise as desired
- Baking: Approx. 16-18 minutes at 220ºC, with steam.
