Garlic & Herb Rolls

Ingredients

Unit
Flour 16.000 kg
Water 9.280 kg
Yeast 0.480 kg
New S500 - Bread Improver 0.320 kg
Salt 0.256 kg
Garlic 0.160 kg
Dried herbs 0.048 kg
total 26.544

Method

  • Dough temperature 27°C +/- 2°C.
  • Spiral mixer 2 mins slow and 6 – 8 mins fast.
  • Conventional mixer 10 –15 mins.
  • Add garlic & dried herbs, mix in on a slow speed.
  • Process through BDM or roll plant.
  • Prove at 30–35°C, 80–85% humidity
  • Prove time approx. 55 – 65 mins.
  • Bake with steam at 220–230°C.
  • Open dampers half way through baking.
  • Baking time 15 – 20 mins depending on size.
  • Brush with garlic oil infused with dried mixed herbs on exit of oven.

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