Avena Vital – Rolls

Mr. Somboon Koosakulwat (Chef Boon)
Mr. Somboon Koosakulwat (Chef Boon)
The following recipe has been designed for a home baking environment and equipment. If you wish to view our industrial recipe click here.
11 ชิ้น
00h 15
00h 23

Preparation Time: 9 – 12 minutes

Proofing and Resting Time: 45 – 55 minutes

Baking Time: 19 – 23 minutes

Outcome: 11 Rolls

Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes

 

Ingredients and Method

Ingredients

  • 250 g Avena Vital
  • 250 g German wheat flour, Type 550
  • 11 g Instant yeast
  • 325 ml Water, approx.

Method

  1. Mix all Ingredients with a spiral mixer for 3 minutes slow and approx. 6 minutes fast. We recommend using cold water to keep the dough temperature at a max. 27° C.
  2. Once all ingredients mixed you can start the bulk fermentation time for 20 minutes. We recommend using a wet kitchen towel to cover the dough.
  3. Scale the dough into 75g pieces and mould the dough into a round shape. Place the dough pieces onto a greased baking tray.
  4. Spray the dough tops of the dough pieces with water and dip into Avena Vital or Oats.
  5. Allow the dough to final proof for 35 - 45 minutes, we recommend covering the baking tray with a plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes halfway back.
  6. Score the tops of the dough pieces to stop the crust cracking.
  7. The oven should have a temperature of 190° C, dropping after 5 minutes to 160° C We recommend putting 2-3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
  8. Bake the rolls for 19 – 23 minutes.
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