Mustard rolls
Ingredients
Ingredients
A method of preparing
1
Parameters
Kneading time: 3 min slow speed + 10 min fast speed
Dough temperature: 24 - 25°C
Dough piece weight: 0,11 kg
Bulk fermentation: 60 min in the cold room (after 30 min, fold the dough in three)
Final proof: 25 - 30 min
Baking temperature: 230°C with steam
Baking time: 16 - 17 min
2
Method
Make a dough from all the listed ingredients.
3
After bulk fermentation, divide the dough into pieces by hand.
4
Gently round and elongate the pieces, then place them seam side down on baking trays or proofing boards.
5
Shortly before the end of proofing (about 2 min), turn the pieces seam side up and place them on baking trays.
6
Bake with steam in the baking chamber. The above description applies to a deck oven.
