Croq'n Roll Sprouted Grains Tear and Share with delicious flavour

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WORKING METHOD

Soft rolls with sourdough and sprouted rye grains in syrup. Show stopping mixand match .

Mixing (spiral)	Place all ingredients into a mixing bowl including the water. Mix for 2 mins in first speed and 8 min in second speed.
Dough temperature	26°C
Bulk fermentation	5 mins
Scaling	Place dough in a Konig roll plant hopper, scale at 60g.
Intermediate proofing	15 mins
Shaping	Take the round pieces from the belt of the Konig and put on a 18 x 30 inch baking tray, lined with a sheet of silicone paper. 5 x 8 rolls: 40 on a tray. Place the tray of rolls in a proofing cabinet.
Final fermentation	1 hour at 35°C and 85% humidity.
Decoration before baking	Dust or leave plain.
Baking	Deck oven. 12 mins at 230°C top and 220°C bottom.
Final step	Take the rolls from the over and shock (bang) the trays before you put them on the cooling rack. This will allow trapped steam to exit the tray and stop the rolls dropping back.