High Street Baker Crusty Multigrain Roll

Ingredients

Unit
Bread flour 1.000 kg
Water 0.620 kg
Salt 0.020 kg
O-tentic Durum 0.040 kg
Softgrain multigrain 0.100 kg
total 1.780

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.