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Spelt-Honey Rose-shaped Rolls

Ingredients

SPELT & HONEY 10.000 kg
Vegetable oil 0.100 kg
Yeast 0.300 kg
Water, approx. 5.200 l
Total weight 15.600 kg

Processing

Mixing time: 4 + 4 minutes, spiral mixer
Dough temperature: 26 – 27° C
Bulk fermentation time: 10 minutes
Scaling weight: 2.100 kg/30 pieces
Intermediate proof: approx. 10 minutes
Instructions for use: After the intermediate proof, mould the dough balls slightly round on greased moulding plates. Press the seam into spelt flour, place on fermentation boards with the seam downwards and put into the refrigerator. At ¾ proof, turn the dough pieces and bake giving steam.
Final proof: interrupted fermentation
Baking temperature: 240° C, dropping, giving steam
Baking time: 20 – 22 minutes