Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Fresh yeast
0.015
Salt
0.020
Lecitem 1000
0.020
Water
0.650
Fermdor W Germ Liquid
0.080
Total Weight: 1.785
Group 2
Ingredient
KG
Seed/flakes mix (e.g. sunflower, pumpkin, poppy, linseeds / oat, barley flakes, millet)
0.160
Salt
0.005
Water
0.160
Total Weight: 0.325

Method

Mixing
1. Mix group 2 together and leave to swell for 30 minutes.
2. Mix ingredients from group 1 for approximately 8-10 minutes slow and 3-4 minutes fast speed
(add group 2, if desired, in final minute).
3. The finished dough temperature should be between 24-26°C.

Direct Method
4a. Bulk for 120 minutes at a controlled temperature of 25-28°C, covered with plastic.
5a. Scale at 200g and mould into long shape.
6a. Prove: 120 minutes at a controlled temperature of 5-8°C, covered with plastic.

Overnight Method
4b. Bulk for 30 minutes at a controlled temperature of 25-28°C, covered with plastic.
5b. Scale at 200g and mould into long shape.
6b. Prove: Overnight at a controlled temperature of 5-8°C, covered with plastic.

Baking
7. Bake: 220-230°C for 25-30 minutes, with steam.
8. Pull out damper after 10 minutes.

Yield

10 rolls

Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Fresh yeast
0.015
Salt
0.020
Lecitem 1000
0.020
Water
0.650
Fermdor W Germ Liquid
0.080
Total Weight: 1.785
Group 2
Ingredient
KG
Seed/flakes mix (e.g. sunflower, pumpkin, poppy, linseeds / oat, barley flakes, millet)
0.160
Salt
0.005
Water
0.160
Total Weight: 0.325

Method

Mixing
1. Mix group 2 together and leave to swell for 30 minutes.
2. Mix ingredients from group 1 for approximately 8-10 minutes slow and 3-4 minutes fast speed
(add group 2, if desired, in final minute).
3. The finished dough temperature should be between 24-26°C.

Direct Method
4a. Bulk for 120 minutes at a controlled temperature of 25-28°C, covered with plastic.
5a. Scale at 200g and mould into long shape.
6a. Prove: 120 minutes at a controlled temperature of 5-8°C, covered with plastic.

Overnight Method
4b. Bulk for 30 minutes at a controlled temperature of 25-28°C, covered with plastic.
5b. Scale at 200g and mould into long shape.
6b. Prove: Overnight at a controlled temperature of 5-8°C, covered with plastic.

Baking
7. Bake: 220-230°C for 25-30 minutes, with steam.
8. Pull out damper after 10 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

BBQ

Please Rotate Your Device

Device

We require your device to be portrait in order to provide you with the best possible experience.