High Street Baker Crusty Multigrain Roll - Puratos

Ingredients

Method

Mix for 4 mins slow, 8 mins fast on spiral mixer. Dough temperature 26 – 28°C.
Bulk for 20 mins. Scale, hand up, rest for 10 mins.Mould into desired shapes, place on dusted trays.
Prove at 30 – 32°C, 80 – 85% humidity. Prove time 55 – 65 mins.
Just prior to baking turn the rolls over, so they bake upside down.Bake at 200 – 210°C for 20 – 30 mins with steam, depending on sizeof product open dampers after 15 mins.

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