Method

1. Mix all Ingredients with a spiral mixer for 3 minutes slow and approx. 6 minutes fast. We recommend using cold water to keep the dough temperature at a max. 27° C.
2. Once all ingredients mixed you can start the bulk fermentation time for 20 minutes. We recommend using a wet kitchen towel to cover the dough.
3. Scale the dough into 75g pieces and mould the dough into a round shape. Place the dough pieces onto a greased baking tray.
4. Spray the dough tops of the dough pieces with water and dip into Avena Vital or Oats.
5. Allow the dough to final proof for 35 - 45 minutes, we recommend covering the baking tray with a plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes halfway back.
6. Score the tops of the dough pieces to stop the crust cracking.
7. The oven should have a temperature of 190° C, dropping after 5 minutes to 160° C We recommend putting 2-3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
8. Bake the rolls for 19 – 23 minutes.