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Keimkorn Kruste - Rolls
Prep Time : 03h 00
Cooking Time : 00h 14
20 Rolls
Preparation Time: 190 minutes
Proofing and Resting Time: 60 – 70 minutes
Baking Time: 14 - 16 minutes
Outcome: 20 Rolls
Tools needed: Mixer including bowl, kitchen scale, baking tray and 3 ice cubes
Ingredients
- Soaked grain:
- 167 g Keimkorn Kruste
- 167 g Water
- Dough:
- 389 g Wheat flour (Type 550)
- 333 g Soaked grain
- 4 g Instant yeast
- 167 g Water, approx.
Method
- Soak Kiemkorn Kruste with water for 2 – 3 hours. Once soaked mix the soaked grain with the wheat flour, instant yeast and water and mix with a spiral mixer for 3 minutes slow and 7 minutes fast. We recommend using cold water to keep the dough temperature at max. 26°C.
- Scale the dough into 40 - 45 g pieces, cover the dough pieces and start the intermediate proof for 15 - 20 minutes.
- Mould the dough into your preferred shaped, we recommend round and place onto a greased baking tray.
- Allow the dough to final proof for 50 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 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 220 - 230°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.
- Bake the rolls for 14 - 16 minutes.