EXPLORER "ZOCCOLETTO"-STYLE ROLLS WITH SOURDOUGH

Jun 08, 2017

EXPLORER “ZOCCOLETTO”-STYLE ROLLS WITH SOURDOUGH


EXPLORER ZOCCOLETTO-STYLE ROLLS WITH SOURDOUGH
category
ingredients
quantity
w 220-240 flour
1000 g
water
750-800 g
salt
20 g
explorer
10 g
leviter
50 g
baker's yeast
30 g

FOR DECORATION
category
ingredients
quantity
cerealtop scuro mix
to taste

Knead all of the ingredients together, except the yeast, at speed 1 for 4 minutes, then add the yeast and knead at speed 2 for a further 6 minutes, until the dough is even. Leave the dough to rest at room temperature for 60 minutes, in a bowl covered with a plastic sheet. Divide into the desired weight* and shape. Moisten and decorate the surface with Cerealtop Scuro mix. Leave to rise in a proofing cabinet at 30°C with 75% RH for 80-90 minutes. Bake at 210°C with initial steam, for:
*22-23 minutes for 100 g format
*30-35 minutes for 300 g format