Ireks Wholemeal Mix - Roll

Mr. Suthep Chaijirakorn (Chef Nun)
Mr. Suthep Chaijirakorn (Chef Nun)
The following recipe has been designed for a home baking environment and equipment. If you wish to view our industrial recipe click here.
22 Roll
00h 12
00h 20

Preparation Time: 8 – 12 minutes

Proofing and Resting Time: 60 minutes

Baking Time: 18 - 20 minutes

Outcome: 22 Rolls

 

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

Ingredients and Method

Ingredients

  • 500 g Ireks wholemeal mix
  • 1500 g Wheat flour (Type 550)
  • 20 g Instant yeast
  • 20 g Format V2000
  • 40 g Wheat sour
  • 40 g Salt
  • 1400 ml Water, approx.

Method

  1. Mix all Ingredients with a spiral mixer for 2 minutes slow and 6 minutes fast. We recommend using cold water to keep the dough temperature at max. 25°C.
  2. Once all Ingredients mixed, Scale the dough into 80 g pieces. Cover the dough pieces and start the intermediate proof for 15 minutes.
  3. Mould the dough in your preferred shape, we recommend long and oval.
  4. Spray the dough tops of the dough pieces with water and dip into rye flour. Place onto a greased baking tray.
  5. Allow the dough to final proof for 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 back halfway it is ready to bake.
  6. Score the tops of the dough pieces to stop the crust cracking. We recommend 2 long score across the dough.
  7. The oven should have a temperature of 230°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.
  8. Bake the rolls for 18 - 20 minutes.
Reviews
Write Your Own Review
You're reviewing:Ireks Wholemeal Mix - Roll
Your Rating