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Bread & Rolls with NTEMI & Τοp Fit
3
Category
Ingredients:
 200-300 g Yeast
 5600 g Water
Procedure:
1

Dough temp.: 27-28 o C

2

Mixing time: 3 minutes slow + 7 minutes fast speed

3

Resting time: 20 minutes

4

Dough weight: 580 g for 500 g loaves 70 g for sandwich (2100 g dough = 30 pieces)

5

Preparation: Mould pieces round and long, decorate topside with cereal flakes and set up on trays.

6

Proof time: 40-50 minutes. Before bake cut topside several times.

7

Baking: 230° C with steam on insertion into oven for loaves, 240° C for rolls

8

Baking time: 30 minutes for loaves, 20 minutes for rolls

Ingredients

Ingredients:
 200-300 g Yeast
 5600 g Water

Directions

Procedure:
1

Dough temp.: 27-28 o C

2

Mixing time: 3 minutes slow + 7 minutes fast speed

3

Resting time: 20 minutes

4

Dough weight: 580 g for 500 g loaves 70 g for sandwich (2100 g dough = 30 pieces)

5

Preparation: Mould pieces round and long, decorate topside with cereal flakes and set up on trays.

6

Proof time: 40-50 minutes. Before bake cut topside several times.

7

Baking: 230° C with steam on insertion into oven for loaves, 240° C for rolls

8

Baking time: 30 minutes for loaves, 20 minutes for rolls

Notes

Bread & Rolls with NTEMI & Τοp Fit

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