Rosette Bread Rolls
Rosette Bread Rolls — a Komplet recipe in 2 components. Uses Komplet Pikanteria Savoury Bread Topping 10 kg.
- mixing time (1st speed)
- 2 min
- mixing time (2nd speed)
- 4 min
- dough temperature
- 25 °C
- proofing time (dough)
- 15 min
- resting time
- 10 min
- proofing time (dough pieces)
- about 45 min
- baking time
- about 20 min
- baking temperature
- 240-180 °C
Ingredients
| Ingredient | Quantity |
|---|---|
| Komplet Italomix Trentino | 4000 g |
| Wheat flour type 550 | 6000 g |
| Yeast | 400 g |
| Olive oil | 400 g |
| Water | 5600 g |
Topping
| Ingredient | Quantity |
|---|---|
| Komplet Pikanteria Savoury Bread Topping 10 kg | 1500 g |
Method
Mix all ingredients into a dough.
Mixing: 2 minutes on 1st speed, then 4 minutes on 2nd speed (spiral mixer).
After mixing, leave the dough to proof.
Dough temperature: 25°C. Dough proofing time: 15 minutes.
After proofing, divide the dough on the press and leave it to rest for 10 minutes. Dough weight: 1.2 kg (30 pieces per press).
Then cut the rolls on the divider, round them, moisten with water and roll in KOMPLET Pikanteria. Place them on trays in silicone-lined rims 14 cm in diameter, 5 pieces per rim, in a rosette shape.
Proof the dough pieces for about 45 minutes.
After proofing, slide the pieces into the oven and bake with steam for about 20 minutes at 240°C-180°C.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.