Orkiszowy Free - Spelt Rolls
Orkiszowy Free - Spelt Rolls — a Zeelandia recipe, makes 30 pieces per 2.1 kg dough piece. Uses Zeelandia Spelt Bread Mix 25 kg.
- mixing time (slow speed)
- 4 min
- mixing time (fast speed)
- 6 min
- dough temperature
- 25-27 °C
- initial fermentation time
- 10 min
- dough piece weight
- 2.1 kg
- dough piece fermentation time
- 10 min
- final proofing time
- 45-50 min
- baking temperature
- 230 °C
- baking time
- 17 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Zeelandia Spelt Bread Mix 25 kgOrkiszowy Free 25 kg | 10 kg |
| Wheat flour type 500 | 100 kg |
| Yeast | 4 kg |
| Salt | 0.55 kg |
| Water | 57 kg |
Method
Mix on slow speed for 4 minutes, then on fast speed for 6 minutes. Dough temperature: 25-27°C.
Initial fermentation (bulk rest): 10 minutes.
Divide the dough into dough pieces ("presy") of 2.1 kg. Ferment the dough in the dough piece for 10 minutes.
Divide each dough piece into 30 pieces, without rounding, and place them on baking trays.
Final proof: about 45-50 minutes.
10 minutes before the end of proofing, sprinkle the rolls with rye flour, slash them diagonally and leave to continue proofing.
Bake at 230°C for 17 minutes, with steam in the oven chamber.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.