Spicy roll

Spicy rolls are 35-50%-mixture for production of aromatic, malty buns, baguettes and more with large amount of grains. Varied recipes can be applied. Mixture is exceptionally rich in grains such as> sunflower, linseed, soya beans and sesame, and special seasonings, which give finished products piquant-spicy flavour and attractive appearance.

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Preparation:

• Knead dough from all ingredients and put away for rest.
• Time of mixing: 6 minutes slowly and 6 minutes qucik turns.
• Time of rest: 15 minutes.
• Temperature of dough: 26ºC.
• After time of rest weigh up dough into parts and put away for loosing for 10 minutes. Next cut off rolls on divider, dampen with water, coat with decorative sprinkles, lay on baking trays and put away for proofing.
• Suggested weighted portion of grainy rolls is 2300 g / 30 pieces.
• Bites of dough can be shaped ovally and decorated or formed in shape of finger and then sprinkle coarse salt and caraway or sprinkles golden Kwali garni over them.
• Time of proofing in fermentation chamber: 35-45 minutes. Put into stove after reaching full proofing.
• Time of baking is 18-25 minutes at temperature 230ºC falling to 210ºC – initially in atmosphere of technological steam.
• After about 7 minutes draughts should be opened.