Bolillo Integral 100% MIX 1/50 LB
Fresh Yeast 25/1 LB
|Ingredients||Small Batch||Large Batch|
|Bolillo Integral 100% Mix||10 lb||50 lb|
|Water (Variable)||5 lb 14 oz||29 lb 5 oz|
|French Yeast||6.4 oz||2 lb|
Mix for 2 minutes in low speed to incorporate the ingredients, then continue mixing for 10 minutes in medium speed (medium speed is 3rd speed on a 4-speed machine), or until fully developed.
Dough temperature should be 78-80°F after mixing. Fermentation time is approximately 10-15 minutes.
Scale and Proof
Scale and make up as desired, proof for approximately 45 minutes at 95°F in a medium moist proofing cabinet.
Score the top of the bolillo rolls, then bake at 395°F for approximately 15 minutes (with 10 seconds of steam).
Recipe courtesy of BakeMark