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French Village - Soft Rolls
Prep Time : 00h 12
Cooking Time : 00h 10
17 ชิ้น
Preparation Time: 8– 12 minutes
Proofing and Resting Time: 60 – 80 minutes
Baking Time: 8 – 10 minutes
Outcome: 17 Rolls
Tools needed: Mixer including bowl, Kitchen scale, baking tray.
Ingredients
- 250 g French village mix
- 250 g Wheat flour (Type 550)
- 50 g Sugar
- 45 g Butter
- 50 g Egg
- 125 ml Milk powder
- 22 g Instant yeast
- 100 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 15 - 20 minutes
- After bulk fermentation, scale the dough into 50 - 55 g pieces
- Mould the dough in your preferred shape, we recommend oval or round, place dough onto a greased baking tray
- Allow the dough to final proof for 45 - 60 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
- Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along the middle
- The oven should have a temperature of 190°C when you put the rolls in
- After approximately 5 minutes of baking decrease the temperature to 160°C and bake the rolls for 8 - 10 minutes