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BREAD ROLLS WITH MIX PANE CHIARO

Source: https://www.meranermuehle.it/rcp_recipe/bread-rolls-with-mix-pane-chiaro
Total time
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1 Hours 45 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
35 Minutes
Rest time
60 Minutes
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Ingredients

14 pcs.

1000 g Zero Frumento - gluten free mix for white bread
950 ml water
30 g compressed yeast
30 g salt
35 ml extra virgin olive oil or sunflower oil
30 g sugar

Preparation

MIXING TIME* Combine all the ingredients in the mixer for a medium-high speed for 6 min.

SHAPING Divide the dough into 120-140g pieces. Shape as desired.

PROOFING Leave to proof at 35 °C for 60 min. or until the dough doubled in volume.

BAKING* In a static oven at 200 °C for 20 min., then reduce to 180 °C for a further 10-15 min. with valve open for final 10 min.

In a fan oven at 180 °C for 25 min., with valve open for final 10 min.

*Recipe to be adapted according to method and equipment used.