FRENCH STICKS VIENNA BREAD & CRISP ROLLS - New Zealand Bakels
No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5 minutes.
Ingredients
- FINO BREAD AND ROLL CONCENTRATE 0.250 5.00
- Flour 5.000 100.00
- Salt 0.050 1.00
- COUNTRY OVEN DOBRIM 90 0.020 0.10
- BAKELS INSTANT ACTIVE YEAST 0.050 1.00
- Water (variable) 2.900 58.00
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