ingredients

2.500g	HIGH FIBRE’N GRAIN 50
7.500g	Wheat flour
100g	Salt
400g	Yeast, fresh
6.000g	Water, approx.

processing

Prepare the High Fibre dough for rolls and baguette.

Yield: 300 rolls

Mixing time (spiral mixer): 3 minutes on slow
+ 6 minutes on fast

Dough temperature: 26°C
Dough resting time: 10minutes

After the resting time, scale dough pieces of 1650 g (for 30 rolls). After 10 minutes proving, put the dough on a floured divider plate and mould. Moisten the surface, dip into Komplet Mixed Seeds or sunflower seeds, place on baking trays and prove. Then bake with steam.

Proving time: 35 – 40 minutes at 35°C and 80 % rel. humidity

Baking temperature: 230°C
Baking time: 20 – 22 minutes