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Ingredients

200g
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10kg
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500g
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300g
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180g
Salt
400g
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5.2l
Water

Method

Mixing time: 4 + 6 minutes

Dough temperature: 25° C – 26° C

Bulk fermentation time: none

Scaling weight: 1.800 kg/30 pieces

Intermediate proof: 15 minutes

Processing: soft rolls

Final proof: 60 – 70 minutes

Baking temperature: 260° C, without steam

Baking time: approx. 8 minutes

Mould the 1.800 kg dough piece round and allow to prove. After a short intermediate proof, divide and mould round once again. Place the rolls on trays and allow to prove. After the final proof, bake without steam.

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