Ingredients
Group 1
Ingredient
KG
%
Bread flour
1.500
75
Country Oven Rye Bread Concentrate
0.500
25
London Roll 7% Concentrate
0.070
3.5
Yeast
0.060
3
Water
1.100
55
Total Weight: 3.230
Method
1. Add all ingredients into a spiral mixing bowl.
2. Mix for 5 minutes on slow speed and 4 minutes on fast speed, until fully developed.
3. Dough temperature should be 24-26℃.
4. Scale at 80g and mould into round shape.
5. Prove for 55-65 minutes.
6. Bake at 235℃ (top) / 225℃ (bottom) for 13 minutes.
Yield
40 soft rolls
Product Used
Ingredients
Group 1
Ingredient
KG
%
Bread flour
1.500
75
Country Oven Rye Bread Concentrate
0.500
25
London Roll 7% Concentrate
0.070
3.5
Yeast
0.060
3
Water
1.100
55
Total Weight: 3.230
Method
1. Add all ingredients into a spiral mixing bowl.
2. Mix for 5 minutes on slow speed and 4 minutes on fast speed, until fully developed.
3. Dough temperature should be 24-26℃.
4. Scale at 80g and mould into round shape.
5. Prove for 55-65 minutes.
6. Bake at 235℃ (top) / 225℃ (bottom) for 13 minutes.
Ingredients
Group 1
Ingredient
KG
%
Bread flour
1.500
75
Country Oven Rye Bread Concentrate
0.500
25
London Roll 7% Concentrate
0.070
3.5
Yeast
0.060
3
Water
1.100
55
Total Weight: 3.230
Method
1. Add all ingredients into a spiral mixing bowl.
2. Mix for 5 minutes on slow speed and 4 minutes on fast speed, until fully developed.
3. Dough temperature should be 24-26℃.
4. Scale at 80g and mould into round shape.
5. Prove for 55-65 minutes.
6. Bake at 235℃ (top) / 225℃ (bottom) for 13 minutes.
Yield
40 soft rolls
Product Used
Ingredients
Group 1
Ingredient
KG
%
Bread flour
1.500
75
Country Oven Rye Bread Concentrate
0.500
25
London Roll 7% Concentrate
0.070
3.5
Yeast
0.060
3
Water
1.100
55
Total Weight: 3.230
Method
1. Add all ingredients into a spiral mixing bowl.
2. Mix for 5 minutes on slow speed and 4 minutes on fast speed, until fully developed.
3. Dough temperature should be 24-26℃.
4. Scale at 80g and mould into round shape.
5. Prove for 55-65 minutes.
6. Bake at 235℃ (top) / 225℃ (bottom) for 13 minutes.
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