Ingredients
Group 1
Ingredient
KG
Bread flour
1.500
Country Oven Rye Bread Concentrate
0.500
London Roll 7% Concentrate
0.070
Yeast
0.060
Water
1.100
Total Weight: 3.230
Method
1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 5 minutes and 4 minutes on fast speed.
3. Scale at 80g.
4. Prove for approximately 60 minutes.
5. Bake at 235℃ (top) / 225℃ (bottom) for 13 minutes.
Yield
40 soft rolls
Product Used
Ingredients
Group 1
Ingredient
KG
Bread flour
1.500
Country Oven Rye Bread Concentrate
0.500
London Roll 7% Concentrate
0.070
Yeast
0.060
Water
1.100
Total Weight: 3.230
Method
1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 5 minutes and 4 minutes on fast speed.
3. Scale at 80g.
4. Prove for approximately 60 minutes.
5. Bake at 235℃ (top) / 225℃ (bottom) for 13 minutes.
Ingredients
Group 1
Ingredient
KG
Bread flour
1.500
Country Oven Rye Bread Concentrate
0.500
London Roll 7% Concentrate
0.070
Yeast
0.060
Water
1.100
Total Weight: 3.230
Method
1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 5 minutes and 4 minutes on fast speed.
3. Scale at 80g.
4. Prove for approximately 60 minutes.
5. Bake at 235℃ (top) / 225℃ (bottom) for 13 minutes.
Yield
40 soft rolls
Product Used
Ingredients
Group 1
Ingredient
KG
Bread flour
1.500
Country Oven Rye Bread Concentrate
0.500
London Roll 7% Concentrate
0.070
Yeast
0.060
Water
1.100
Total Weight: 3.230
Method
1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 5 minutes and 4 minutes on fast speed.
3. Scale at 80g.
4. Prove for approximately 60 minutes.
5. Bake at 235℃ (top) / 225℃ (bottom) for 13 minutes.
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