Ingredients
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10 kg 22 lbs 1 oz kg IREKS Singluplus Seed (Gluten Free Seed Bread)
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0.4 L 1.68 cups Olympic Vegetable Oil - delisted
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0.18 kg 0 lbs 6 oz kg Salt
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0.4 kg 0 lbs 14 oz kg AB Mauri Pinnacle Baker's Yeast
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8.8 L 36.96 cups Water
Gluten Free Vitality Seeded Rolls Using IREKS Singluplus Vital
Method
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Mixing time: approx. 2 + 6 minutes
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Dough temperature: 26° C
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Bulk fermentation time: none
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Scaling weight: 0.100 kg – 0.200 kg
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Intermediate proof: none
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Processing: baguette rolls
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Final proof: 45 – 50 minutes
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Baking temperature: 230° C, dropping to 190° C, giving steam
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Baking time: 18 – 25 minutes
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Divide the balls and smooth the dough pieces round. Mould the round dough pieces long and place in baguette hanging trays with the seam downwards. After the proof, cut and bake, giving steam.
