Ingredients

Group 1
Ingredient
KG
%
Bread flour
5.000
50
Country Oven Mediterranean Bread Concentrate
5.000
50
Yeast
0.300
3
Water
7.500
75
Total Weight: 17.800

Method

1. Add all ingredients into a spiral mixing bowl and mix for 5 minutes on slow speed and 7 minutes on fast speed.
2. Dough temperature should 23-26℃.
3. Bulk ferment for 60 minutes in a covered container.
4. Scale at 100g and mould into Vienna shape.
5. Dry prove for 45 minutes, covered with plastic.
6. Cut and flour as desired.
7. Bake at 230℃ for 12 minutes, with steam.

Yield

178 Vienna rolls

Ingredients

Group 1
Ingredient
KG
%
Bread flour
5.000
50
Country Oven Mediterranean Bread Concentrate
5.000
50
Yeast
0.300
3
Water
7.500
75
Total Weight: 17.800

Method

1. Add all ingredients into a spiral mixing bowl and mix for 5 minutes on slow speed and 7 minutes on fast speed.
2. Dough temperature should 23-26℃.
3. Bulk ferment for 60 minutes in a covered container.
4. Scale at 100g and mould into Vienna shape.
5. Dry prove for 45 minutes, covered with plastic.
6. Cut and flour as desired.
7. Bake at 230℃ for 12 minutes, with steam.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Crusty Roll, Multiseed