Method

1. Mix all Ingredients for 3 minutes slow and 6 minutes fast, we recommend using cold water to keep the dough temperature at max. 27° C
2. Once mixed, cover with a kitchen towel or plastic foil and start the bulk fermentation time for 15 - 20 minutes
3. Scale the dough into 55 g pieces and cover with a kitchen towel or cling film
4. Mould the dough into your preferred shape
5. Spray the tops of the dough pieces with water and dip into Brown Bread Concentrate or Oats. Place onto a greased baking tray
6. Allow the dough to final proof for 30 - 40 minutes, we recommend covering the baking tray with plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it back halfway it’s ready to bake
7. Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along the middle
8. The oven should have a temperature of 190°C when you put the rolls in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust
9. After approximately 5 minutes of baking decrease the temperature to 160°C and bake the rolls for 15 - 18 minutes