White Crusty Rolls and Sticks
White Crusty Rolls and Sticks — a Zeelandia recipe. Uses Zeelandia Gamma GP Bread Improver 12.5 kg.
- mixing time (slow speed)
- 2 min
- mixing time (fast speed)
- 6 min
- intermediate proofing time
- 10 min
- final proofing time
- 50-55 min
- proofing temperature
- 36 °C
- relative humidity
- 85 %
- baking temperature
- 230 °C
- baking time
- 15-25 min
- damper open at end of bake
- 10-15 min
Ingredients
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Flour (Bakers) | 10000 g | 100% |
| Zeelandia Gamma GP Bread Improver 12.5 kg | 150 g | 1.5% |
| Yeast | 400 g | 4% |
| Salt | 150 g | 1.5% |
| Water | 5600 g | 56% |
Method
Mix all ingredients for 2 minutes slow speed and 6 minutes fast speed using a spiral mixer. Mix into a well-developed dough.
Scale as required.
Intermediate proof: 10 minutes.
Final proof: 50-55 minutes at 36°C, relative humidity 85%.
Bake at 230°C for 15-25 minutes. Bake with steam. Open damper for last 10-15 minutes.
Baker's tip: adjust water and proof times for local conditions and flour type.
Scaling guide for 30pc bdm: crusty/Vienna rolls 1800g/2000g; sticks/batons 480g/250g.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.