White Crusty Rolls and Sticks
White Crusty Rolls and Sticks
Recipe
| Group | Weight / Volume | Unit | Product |
|---|---|---|---|
| Flour (Bakers) | 10 | 000 | 100 |
| Gamma GP | 150 | 1.5 | |
| Yeast | 400 | 4 | |
| Salt | 150 | 1.5 | |
| Water | 5 | 600 | 56 |
Preparation
Method:
- Mix all ingredients for 2 minutes slow speed and 6 minutes fast speed using a spiral mixer. Mix into a well-developed dough
- Scale as required
- Intermediate proof: 10 minutes
- Final proof: 50 - 55 minutes
- Proof temperature: 36°C
- Relative humidity: 85%
- Bake temperature: 230°C
- Bake time: 15-25 minutes
- Bake with steam
- Open damper for last 10-15 minutes
Baker's tips:
- Adjust water and proof times for local conditions and flour type
- Scaling guide for 30pc bdm:
- Crusty/ Vienna rolls 1800g/2000g
- Sticks/ Batons 480g/ 250g
