SUB ROLL

Ingredients

g
Flour (11-12%) 1000
Salt 20
O-tentic Durum* 40
Water 750

Method
  • Mixing spiral: 3 minutes slow, 7 minutes fast
  • Dough temperature: 26-28°C
  • Intermediate proof: 20 minutes
  • Scale: 80g/pc
  • Bulk fermentation: 20 minutes
  • Make up: Long and place in baguette tray
  • Final fermentation:  60 minutes at 28-30°C, 80-85% RH. Cut on top and lightly dust with flour before baking 5 minutes 

Baking

235°C, ± 15 minutes