Ingredients
Click 
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to Add/Remove item to your Shopping List- 10 kg 22 lbs 1 oz kg IREKS Singluplus Seed (Gluten Free Seed Bread)
- 0.4 L 1.68 cups Olympic Vegetable Oil
- 0.18 kg 0 lbs 6 oz kg Salt
- 0.4 kg 0 lbs 14 oz kg AB Mauri Pinnacle Baker's Yeast
- 8.8 L 36.96 cups Water
Gluten Free Vitality Seeded Rolls Using IREKS Singluplus Vital
Method
Mixing time: approx. 2 + 6 minutes
Dough temperature: 26° C
Bulk fermentation time: none
Scaling weight: 0.100 kg – 0.200 kg
Intermediate proof: none
Processing: baguette rolls
Final proof: 45 – 50 minutes
Baking temperature: 230° C, dropping to 190° C, giving steam
Baking time: 18 – 25 minutes
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.
