We use cookies to make your experience better. To comply with the new e-Privacy directive, we need to ask for your consent to set the cookies. Learn more.
Brown Bread Concentrate - Crispy Rolls
Prep Time : 00h 14
Cooking Time : 00h 18
16 ชิ้น
Preparation Time: 9 – 12 minutes
Proofing and Resting Time: 45 – 60 minutes
Baking Time: 15 – 18 minutes
Outcome: 16 Rolls
Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes
Ingredients
- 50 g Brown Bread Concentrate
- 450 g German wheat flour, Type 550
- 10 g Salt
- 11 g Instant yeast
- 350 ml Water, approx.
Method
- Mix all Ingredients for 3 minutes slow and 6 minutes fast, we recommend using cold water to keep the dough temperature at max. 27° C
- Once mixed, cover with a kitchen towel or plastic foil and start the bulk fermentation time for 15 - 20 minutes
- Scale the dough into 55 g pieces and cover with a kitchen towel or cling film
- Mould the dough into your preferred shape
- Spray the tops of the dough pieces with water and dip into Brown Bread Concentrate or Oats. Place onto a greased baking tray
- Allow the dough to final proof for 30 - 40 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 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 putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust
- After approximately 5 minutes of baking decrease the temperature to 160°C and bake the rolls for 15 - 18 minutes