Softgrain Roll - Puratos

Working Method:

Mixing Spiral - 5' 1st speed - 6-8' 2nd speed
Dough Temperature - 75-80°F
Bulk fermentation - 5 minutes ambient temperature
Scale - 65g or 2500g per 36 count press
Intermediate proof - 15-20 minutes ambient temperature
Make Up - Any desired shape and roll in grains
Final Fermentation - 45-60 minutes 100°F, 80% humidity
Decoration before baking - Score
Oven temperature °C - 425°F reduce to 375°F
Baking Time - 15-18 minutes with steam

About this recipe:

Complexity level:

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