Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
0.500
5.00
Yeast
0.375
3.75
Water
5.625
56.25
Total Weight: 16.500
1. Add all ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Dough temperature should be 24-26℃.
4. Scale as desired.
5. Prove for 40-50 minutes.
6. Bake at 240℃ for 35-40 minutes, with steam during first 20 seconds.
7. Pull damper for final 5 minutes.
Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
Yeast
0.313
3.13
Salt
0.150
15.00
Shortening
0.069
0.69
0.020
2.00
Water
5.625
56.25
Total Weight: 16.177
1. Place all the ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Dough temperature should be 24-26℃.
4. Scale at 90g.
5. Prove for approximately 45 minutes.
6. Bake at 215℃ for 25 minutes, with steam for the first 20 seconds.
7. Pull the damper for the final 5 minutes.
Yield: 180 crusty rolls
Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
Yeast
0.313
3.13
Salt
0.150
1.50
0.100
1.00
Water
5.625
56.25
Total Weight: 16.188
1. Add all ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Dough temperature should be 24-26℃.
4. Scale at 90g.
5. Prove for 50 minutes.
6. Bake at 215℃ for 25 minutes, with steam for the first 20 seconds.
7. Pull the damper for the final 5 minutes.
Yield: 180 crusty rolls
Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
Yeast
0.312
3.12
0.200
2.00
Salt
0.120
1.20
Water
5.940
59.40
Total Weight: 16.572
1. Add all ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Dough temperature should be 23-26℃.
4. Scale at 90g and mould into round shape.
5. Prove 45 minutes.
6. Bake at 215℃ for 25 minutes, with steam for the first 20 seconds.
7. Pull the damper for the final 5 minutes.
Yield: 184 crusty rolls
Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
Yeast
0.313
3.13
Salt
0.150
1.50
0.100
1.00
Shortening
0.069
0.69
Water
5.625
56.25
Total Weight: 16.257
1. Add all ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Dough temperature should be 23-26℃.
4. Scale at 90g and mould into round shape.
5. Prove 45 minutes.
6. Bake at 215℃ for 25 minutes, with steam for the first 20 seconds.
7. Pull th damper for the final 5 minutes.
Yield: 180 crusty rolls
Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
Yeast
0.313
3.13
0.200
2.00
Salt
0.150
1.50
Shortening
0.069
0.69
Water
5.625
56.25
Total Weight: 16.357
1. Add all ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Dough temperature should be 23-26℃.
4. Scale at 90g and mould into round shape.
5. Prove 45 minutes.
6. Bake at 215℃ for 25 minutes wityh steam for the first 20 seconds.
7. Pull the damper for the final 5 minutes.
Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
Yeast
0.313
3.13
0.195
1.95
Salt
0.150
1.50
Shortening
0.072
0.72
Water
5.695
56.95
Total Weight: 16.425
1. Place all of the ingredients into a spiral mixing bowl.
2. Mix for 3 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Dough temperature should be 24-26℃.
4. Bulk ferment for 60 minutes, covered with plastic.
5. Scale at 90g.
6. Dry prove for approximately 30 minutes, covered with plastic.
7. Bake at 215℃ for 12-15 minutes, with steam for the first 20 seconds.
8. Pull the damper for the final 5 minutes.
Yield: 182 crusty rolls
Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
1.000
10.00
Yeast
0.313
3.13
Water
5.625
56.25
Total Weight: 16.938
1. Place all the ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Dough temperature should be 24-26℃.
4. Scale as 90g
5. Prove for approximately 45 minutes.
6. Bake at 232℃ for 15 minutes, with steam for the first 20 seconds.
7. Pull the damper for the final 5 minutes.
Yield: 188 crusty rolls
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