Crusty Rolls and Buns

Working Method

Mixing	Mix all ingredients for 3 minutes at slow speed and 6 minutes at fast speed. Dough temperature: 24 - 27°C.
Bulk fermentation	10 minutes
Make up	Scale 80g Rolls: length 6 to 12 cm Buns: use tin mold and make nice circles
Final fermentation	60 minutes at 28°C and 80% R.H.
Baking	15 minutes at 250°C with initial steam. Decrease temperature to 230°C.

Download Recipe

Recipe BAK Crusty Rolls and Buns.pdf (PDF, 154.9 kb)

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Complexity Level

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Crusty Rolls and Buns

Ingredients

Working Method

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Complexity Level