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Soft Rolls using Sonneveld Proson Super Soft Roll

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Method

  • Kneading: mix all ingredients into a smooth and well developed dough.

  • The water percentage is depending on the flour quality, approx. 58-62%

  • Dough temperature: approx. 26°C

  • Scale: approx. 1950 grams (30 pieces)

  • Dough proof: approx. 10 minutes

  • Dividing: divide and round up. Place the dough pieces on baking sheets

  • Final proof: approx. 60 minutes

  • Baking: approx. 10 minutes at 240°C

Sonneveld Super Soft Rolls

Ingredients

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