Group 1
Ingredient
KG
%
Bread flour
7.500
75.00
2.500
25.00
0.500
5.00
Yeast
0.300
3.00
Water
5.500
55.00
Total Weight: 16.300
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
Group 1
Ingredient
KG
%
Bread flour
7.500
75.00
2.500
25.00
Yeast
0.300
3.00
0.250
2.50
Water
5.500
55.00
Total Weight: 16.050
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
Group 1
Ingredient
KG
%
Bread flour
7.500
75.00
2.500
25.00
0.350
3.50
Yeast
0.300
3.00
Water
5.500
55.00
Total Weight: 16.150
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
Group 1
Ingredient
KG
%
Bread flour
7.500
75.00
2.500
25.00
0.500
5.00
Yeast
0.350
3.50
Water
5.500
55.00
Total Weight: 16.350
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
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