Ingredients

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

Method

1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 5 minutes and fast speed for 7 minutes.
3. Leave to bulk in an oiled container.
4. Scale at 100g and mould into Vienna shape.
5. Dry prove for 45 minutes.
6. Cut as desired.
7. Bake at 230℃ for 12 minutes, with steam.

Yield

170 Vienna rolls

Ingredients

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

Method

1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 5 minutes and fast speed for 7 minutes.
3. Leave to bulk in an oiled container.
4. Scale at 100g and mould into Vienna shape.
5. Dry prove for 45 minutes.
6. Cut 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