Bourgondy Country Rolls
Bourgondy Country Rolls based on Proson Krokant Malt (crusty malt)
Ingredients
- 10000 g - 100% Flour
- 400 g - 4% Fresh yeast
- 150 g - 1.5% Proson Krokant Malt (crusty malt)
- 150 g - 1.5% Salt
- 5600 g - 56% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough.
- Dough temperature: approx. 27°C.
- Scale: approx. 1650 grams (30 pieces).
- Dough proof: approx. 15 minutes.
- Divide but don't round up. Place the dough pieces on baking sheets and sprinkle with rye flour.
- Final proof: approx. 60 minutes.
- Baking: approx. 18 minutes at 230°C with steam
