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Avena Vital – Rolls
Prep Time : 00h 15
Cooking Time : 00h 23
11 ชิ้น
Preparation Time: 9 – 12 minutes
Proofing and Resting Time: 45 – 55 minutes
Baking Time: 19 – 23 minutes
Outcome: 11 Rolls
Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes
Ingredients
- 250 g Avena Vital
- 250 g German wheat flour, Type 550
- 11 g Instant yeast
- 325 ml Water, approx.
Method
- 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.
- 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.
- Scale the dough into 75g pieces and mould the dough into a round shape. Place the dough pieces onto a greased baking tray.
- Spray the dough tops of the dough pieces with water and dip into Avena Vital or Oats.
- 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.
- Score the tops of the dough pieces to stop the crust cracking.
- 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.
- Bake the rolls for 19 – 23 minutes.