Recipes

INGREDIENTS

• Flour 0000 10kg
• Water 5500cm3.
• Salt 200 gr.
• Oleomargarine 200 gr.
• ENGLISH BREAD additive 150 gr.
• Pressed yeast 200 gr.
• Fresh calcium propionate 32gr.
• Glyceryl monostearate 250 gr.

Put all the ingredients in the dough mixer and knead for three minutes at low speed and seven/eight minutes at high speed. In both cases in summer use cold water (5ºC) because dough has to be at 23ºC.
Divide dough in pieces matching each corresponding mold.
Pass through the dough sheeter 10 times and then roll the dough stick on the working table that has to be flour-free or oil/fat-free for bread rolls to be shaped tightly and in a free way.
Grease the molds and the covers.
Cut the rolled bread in 3 or 4 pieces and put them in molds with the cut part upwards.
Make them raise in a not so hot place with enough humidity (if the room is very dry it is better to cover the molds with polyethylene for bread rolls not form crust)
Fermentation time must not be less than 2 or 2:30 hours (for that to happen you should adjust the amount of yeast to be used).
When the bread roll is 4 cm away from the cover, bake in the oven at 220ºC for:

• 75 minutes (3/ 4 kg.-dough bread rolls)
• 90 minutes (5/6 kg.-dough bread rolls)
• 105 minutes (8/9 kg.-dough bread rolls)