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IREKS Multi - Rolls
Prep Time : 00h 12
Cooking Time : 00h 18
11 Rolls
Preparation Time: 8 – 12 minutes
Proofing and Resting Time: 60-70 minutes
Baking Time: 16 – 18 minutes
Outcome: 12 Rolls
Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes
Ingredients
- 250 g IREKS Multi
- 250 g Wheat flour (Type 550)
- 11 g Instant yeast
- 300 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
- Once all Ingredients are mixed, cover the bowl and start the bulk fermentation time for 20 minutes
- After bulk fermentation, scale the dough into 65 - 70 g pieces, cover and start the intermediate proof for 5 minutes
- Mould the dough in your preferred shape, we recommend long and oval. Sprinkle the tops with IREKS Multi and place onto a greased baking tray
- Allow the dough to final proof for 35 - 40 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 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. We recommend placing 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 for 16 - 18 minutes