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French Village - Multigrain Rolls
Prep Time : 00h 12
Cooking Time : 00h 23
6 Rolls
Preparation Time: 12 – 14 minutes
Proofing and Resting Time: 80 – 90 minutes
Baking Time: 23 minutes
Outcome: 6 submarine rolls
Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes
Ingredients
- 125 g French Village
- 375 g Wheat flour (Type 550)
- 25 g L’Amourette
- 4 g Instant yeast
- 325 ml Water, cold approx.
Method
- Mix all Ingredients for 4 minutes slow and 7 minutes fast. We recommend using cold water to keep the dough temperature at max. 27º C.
- Once all ingredient mixed, cover the bowl and start the bulk fermentation time for 20 – 30 minutes.
- Scale dough 150 g per piece, cover the dough pieces and start the intermediate proof for 20 - 30 minutes.
- Mould the dough long as submarine, topping with French Village 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 or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it is ready to bake.
- Score the top of the dough pieces to stop the crust cracking. We recommend one long score along the middle.
- The oven should have a temperature of 230º C when you put the rolls in. We recommend putting 2-3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust texture.
- Bake the rolls for 23 minutes.