Group 1
Ingredient
KG
%
Wheat flour
10.000
100.00
Yeast
0.150
1.50
Salt
0.200
2.00
0.200
2.00
Water
6.500
65.00
0.800
8.00
Total Weight: 17.850
Group 2
Ingredient
KG
%
Seed/flakes mix (e.g. sunflower, pumpkin, poppy, linseeds / oat, barley flakes, millet)
1.600
16.00
Salt
0.050
0.50
Water
1.600
16.00
Total Weight: 3.250
Mixing
1. Mix group 2 together and leave to swell for 30 minutes.
2. Mix ingredients from group 1 for 8-10 minutes on slow speed and 3-4 minutes on fast speed
(add group 2, if desired, in final minute).
3. Dough temperature should be 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 for 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 at 220-230°C for 25-30 minutes, with steam.
8. Pull out damper after 10 minutes.
Yield: 105 rolls
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