Crusty Roll

Ingredients

Unit
Flour 16.000 kg
Water 9.280 kg
Yeast 0.352 kg
Salt 0.224 kg
S500 0.224 kg
total 26.080

Method

  • Dough temperature 25°C +/- 2°C.
  • Spiral mixer 2 mins slow and 6 – 8 mins fast
  • Conventional mixer 10 – 15 mins.
  • High speed mixer 2½ – 3 mins.
  • Scale as desired.
  • Process through BDM or roll plant
  • Prove at 30–35°C, 80–85% humidity.
  • Prove time approx. 50 – 60 mins.
  • Bake with steam at 220 – 230°C.
  • Open dampers half way through baking.
  • Baking time 22–25 mins depending on size.