Ingredients
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8 kg 17 lbs 10 oz kg Carr's Bakers Flour
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0.5 kg 1 lbs 2 oz kg Sonneveld Proson Super Soft Roll NF
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0.25 kg 0 lbs 9 oz kg AB Mauri Pinnacle Baker's Yeast
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4.64 L 19.488 cups Water
Soft Rolls using Sonneveld Proson Super Soft Roll
Method
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Kneading: mix all ingredients into a smooth and well developed dough.
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The water percentage is depending on the flour quality, approx. 58-62%
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Dough temperature: approx. 26°C
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Scale: approx. 1950 grams (30 pieces)
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Dough proof: approx. 10 minutes
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Dividing: divide and round up. Place the dough pieces on baking sheets
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Final proof: approx. 60 minutes
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Baking: approx. 10 minutes at 240°C
