Ingredients

Group 1
Ingredient
KG
Wheat flour
5.000
Country Oven Artisan Bread 7% Concentrate
0.350
Yeast
0.125
Salt
0.087
Water
3.000
Total Weight: 8.562

Method

1. Mix for approximately 2 minutes slow and 6 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Scale at 100g and mould into Vienna roll shape.
4. Prove: 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: 230°C for 15-20 minutes, with steam.

Yield

85 Vienna rolls

Ingredients

Group 1
Ingredient
KG
Wheat flour
5.000
Country Oven Artisan Bread 7% Concentrate
0.350
Yeast
0.125
Salt
0.087
Water
3.000
Total Weight: 8.562

Method

1. Mix for approximately 2 minutes slow and 6 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Scale at 100g and mould into Vienna roll shape.
4. Prove: 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: 230°C for 15-20 minutes, with steam.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Crusty Roll