Soft White Rolls
Soft White Rolls
Recipe
| Group | Weight / Volume | Unit | Product |
|---|---|---|---|
| Flour (Bakers) | 10 | 000 | 100 |
| Gamma GP | 050 | 0.5 | |
| Yeast | 600 | 6 | |
| Salt | 150 | 1.5 | |
| Bread fat | 200 | 2 | |
| Sugar | 100 | 1 | |
| Water | 5 | 800 | 58 |
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: 220°C
- Bake time: 12-16 minutes
- Bake without steam
Baker's tips:
- Adjust water and proof times for local conditions and flour type
- Scaling guide for 30pc bdm:
- Large Baps/ rolls 1800g
- Finger Rolls/ snack rolls 1500g
- Bridge rolls 1100g
- Mini rolls 1250g
- Batch bread 800g
