Garlic roll
Ingredients
- 0,04 kg
- MASTER WHEAT SOURDOUGH
- 0,03 kg
- FRESH YEAST
- 0,8 kg
- COLD WATER
- 0,05 kg
- FROZEN CHOPPED GARLIC
- 0,02 kg
- SALT
A method of preparing
1
Dough temperature: 24–25°C
2
Mixing time: 3 minutes on low speed, 10 minutes on high speed (spiral mixer)
3
Dough resting time: 75 minutes
4
Final fermentation time: 25–30 minutes
5
Baking temperature and time: 230°C, approx. 16–17 minutes
6
ATTENTION – ADD GARLIC AT THE END OF MIXING
