RCL – Three Seed Rolls

by on September 20, 2012 » Add the first comment.
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2 C 3 Seed Flour
1 tsp Dry Yeast
1/2 C Water – more or less – adjust database

ORIG

10 LBS 3 Seed Flour, 99PRD23625
2 oz Dry Yeast, 99PRD012140
2.5 Liters Water

Instructions

Mix all ingredients for 3 minutes slow, and 5 minutes fast until well developed
Rest the dough for 20 minutes
Scale into 4 pounds
After rounding the dough, dip them upside down in MUESLI mix
Proof for about 30-40 minutes
Bake with steam for 5 minutes at 250 Celsius, and then lower the temp to 210 C for the remaining time

Served on Day 5
Served on Day 2

 

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