INGREDIENTS

2.500g	KRAFTBREAD 50
7.500g	Wheat flour
400g	Yeast, fresh
50g	BREAD STAR
200g	MALTY
100g	Salt
6.000g	Water, approx.

PROCESSING

Mix a dough with all the ingredients.

Yield: 330 rolls

Method:
Mixing time: 3 minutes slow + 6 minutes fast
Dough temperature: 25°C
Dough resting time: 10 minutes
Scaling weight: 1500 g for 30 rolls

Scale dough pieces, shape round and leave the dough to rest approx. 10 minutes. Divide and mould the rolls with a bun divider, sprinkle the surface with water and press slightly into sesame seeds. After proving bake with steam.

Proving time: 45 minutes at 35°C and 80 % rel. humidity
Baking temperature: 220°C
Baking time: 18 – 20 minutes