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Ingredients
200g
IREKS Voltex
10kg
Carr's Bakers Flour
500g
Ballyrashane Unsalted Butter 20x500g
300g
Sugar Tate & Lyle Gran (Cane)
180g
Salt
400g
AB Mauri Pinnacle Baker's Yeast
5.2l
Water
Method
Mixing time: 4 + 6 minutes
Dough temperature: 25° C – 26° C
Bulk fermentation time: none
Scaling weight: 1.800 kg/30 pieces
Intermediate proof: 15 minutes
Processing: soft rolls
Final proof: 60 – 70 minutes
Baking temperature: 260° C, without steam
Baking time: approx. 8 minutes
Mould the 1.800 kg dough piece round and allow to prove. After a short intermediate proof, divide and mould round once again. Place the rolls on trays and allow to prove. After the final proof, bake without steam.
