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French Village - Rustic Rolls
Prep Time : 00h 12
Cooking Time : 00h 18
17 ชิ้น
Preparation Time: 8 – 12 minutes
Proofing and Resting Time: 60 – 65 minutes
Baking Time: 16 – 18 minutes
Outcome: 17 Rolls
Tools needed: Mixer including bowl, Kitchen scale, Baking tray and 3 ice cubes
Ingredients
- 250 g French Village mix
- 250 g Wheat flour (Type 550)
- 8 g Roggena
- 11 g Instant yeast
- 335 ml Water, approx.
Method
- Mix all Ingredients for 2 minutes slow and 6 minutes fast. We recommend using cold water to keep the dough temperature at max. 26 °C
- Cover the bowl and start the bulk fermentation for 20 minutes
- After bulk fermentation, scale the dough into 50 g pieces. Cover and start the intermediate proof for 5 minutes
- Mould the dough in your preferred shape, we recommend long and oval. Sprinkle dough pieces with French Village Mix and place onto a greased baking tray
- Allow the dough to final proof for 35 - 40 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 put the rolls in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to receive a steaming effect for a nice crust
- After approximately 5 minutes of baking decrease the temperature to 160°C and bake the rolls for 16 - 18 minutes