Ingredients

Group 1
Ingredient
KG
%
Country Oven Artisan Bread Complete
5.000
100
Yeast
0.125
2.5
Water
3.000
60
Total Weight: 8.125

Method

1. Add all ingredients into a spiral mixing bowl and mix for 2 minutes on slow speed and 6 minutes on fast speed, until the dough is fully developed.
2. Dough temperature should be 23-26°C.
3. Scale at 100g and mould into Vienna roll shape.
4. Prove for 45-60 minutes at a controlled temperature of 30°C, 85% relative humidity, dressed with rice cones or semolina.
5. Cut and flour as desired.
6. Bake for 230°C for 15-20 minutes, with steam.

Yield

82 Vienna rolls

Ingredients

Group 1
Ingredient
KG
%
Country Oven Artisan Bread Complete
5.000
100
Yeast
0.125
2.5
Water
3.000
60
Total Weight: 8.125

Method

1. Add all ingredients into a spiral mixing bowl and mix for 2 minutes on slow speed and 6 minutes on fast speed, until the dough is fully developed.
2. Dough temperature should be 23-26°C.
3. Scale at 100g and mould into Vienna roll shape.
4. Prove for 45-60 minutes at a controlled temperature of 30°C, 85% relative humidity, dressed with rice cones or semolina.
5. Cut and flour as desired.
6. Bake for 230°C for 15-20 minutes, with steam.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Crusty Roll