Fit mountain roll
Ingredients
- 5 kg
- MOUNTAIN MIX
- 5 kg
- BOILING WATER
- 10 kg
- WHEAT FLOUR TYPE 550
- 0,26 kg
- SALT
- 0,45 kg
- YEAST
- 0,25 kg
- BAKING AGENT BUN
- ok. 5,1 kg
- WATER
A method of preparing
PARAMETERS
Weeding time: 3 + 7
Cake temperature: 26 - 27°C
Weight of the cake: according to the plant
Aging of the cake: 10 min
Final fermentation: 40 min
Baking temperature: 230 - 210°C with steaming oven
Baking time: according to weight
Before preparing the dough, soak the mixture in the given amount of hot water for 40 minutes.
From all the ingredients above prepare a cake.
Divide the mass into pieces of the desired weight, and then round it in a breadcrumb separator.
Rounded billets stack the sluice to the bottom on baking appliances or baking boards. After 3⁄4 of the time of final fermentation, turn the billets and sprinkle gently with rye flour.
Bake with steaming of the baking chamber. At the end of baking, drain the steam to obtain a crispy crust.
Bon appétit!
