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Brown Bread Concentrate – Soft Rolls
Prep Time : 00h 12
Cooking Time : 00h 12
18 ชิ้น
Preparation Time: 9 – 12 minutes
Proofing and Resting Time: 55 – 70 minutes
Baking Time: 10 – 12 minutes
Outcome: 18 Rolls
Tools needed: Mixer including bowl, Kitchen scale, baking tray.
Ingredients
- 50 g Brown Bread Concentrate
- 450 g German wheat flour, Type 550
- 50 g Egg
- 50 g Sugar
- 45 g Butter
- 10 g Salt
- 15 g Instant yeast
- 100 ml Milk powder
- 175 ml Water, approx.
Method
- Mix all Ingredients (except butter) for 3 minutes slow and 6 minutes fast. Add the butter after half mixing time. We recommend using cold water to keep the dough temperature at max. 27°C
- Once mixed, covered with a kitchen towel or plastic foil and start the bulk fermentation time for 15 - 20 minutes
- Scale the dough into 50 - 55 g pieces
- Mould the dough in your preferred shape, we recommend oval or round, and place into a greased baking tray
- Allow the dough to final proof for 40 - 50 minutes, we recommend covering the baking tray with plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it’s ready to bake
- The oven should have a temperature of 190°C when you place the rolls in then decreasing to 160°C
- Bake the rolls for 10 - 12 minutes