Maxi Korn Semi-French Rolls
Dough and Topping — a Komplet recipe in 2 components. Uses Komplet Pikanteria Savoury Bread Topping 10 kg.
- mixing time (slow speed)
- 4 min
- mixing time (fast speed)
- 6 min
- dough temperature
- 25 °C
- resting time (dough)
- 5 min
- resting time (rolled dough)
- 10 min
- cooling time (after adding margarine)
- 10 min
- resting time (between rollings)
- 10 min
- proofing time
- 40-45 min
- baking temperature
- 220-210 °C
- baking time
- 15-17 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Komplet Bułki Maxi Korn 50 | 5000 g |
| Wheat flour type 550 | 5000 g |
| Yeast | 350 g |
| Fried onions | 500 g |
| Water | 5300 g |
| Margarine (for rolling in) | 3200 g |
Topping
| Ingredient | Quantity |
|---|---|
| Komplet Pikanteria Savoury Bread Topping 10 kgKomplet Pikanteria Posypka Dekor | 250 g |
Method
- Dough
Mix all ingredients except the onions into a dough (add the onions towards the end of mixing). Set the dough aside to rest.
- Dough
Mixing time 4 minutes on slow speed, then 6 minutes on fast speed. Dough temperature 25°C. Dough resting time 5 minutes.
After the resting time, gently roll up the dough and leave it for 10 minutes to relax.
Dough weight: depending on needs and production capacity.
Roll the dough out into a rectangle, spread 3.5 kg of margarine over 2/3 of the surface and fold in three. Leave in the cold room for 10 minutes.
Then roll out and fold 1×3 and 1×4, with a 10-minute rest between rollings.
Then roll the dough out to a thickness of 8 mm, moisten the top with water and sprinkle with Pikanteria topping or sesame.
Cut into strips of 3×12 cm or triangles with an 8 cm side, place on baking trays and leave to prove.
Proofing time 40–45 minutes. After proofing, place in the oven and apply steam.
Baking temperature 220°C – 210°C, baking time 15–17 minutes.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.