PROOF & BAKE ROLL DOUGH WITH 51% WHOLE GRAIN MINI SUBMARINE
2.4 oz roll dough made with 16g of whole grains (per roll), sea salt and a touch of honey. Dough bakes off to a soft roll approx. 6 in length.Preparation instruction: 1. PANNING: PLACE DESIRED NUMBER OF ROLLS ON PAPER LINED SHEET PAN, 20 -25 PIECES (4 X 5 OR 5 X 5). 2. RETARD/THAWING: 35 - 38 F (1 - 3 C) 12 - 18 HOURS 3. TEMPER/FLOOR TIME: REMOVE FROM RETARDER AND ALLOW TO STAND AT ROOM TEMPERATURE FOR APPROXIMATELY 15 MINUTES. 4. PROOFING: 95 F (35 C), 85 % RELATIVE HUMIDITY, 40 TO 50 MINUTES TO TEMPLATE #19 (2 1/4 '' x 1 3/4''). 5. BAKING: RACK OVEN: 375 F (190 C), 13 - 15 MINUTES DECK OVEN: 400 F (205 C), 13 - 15 MINUTES WITH 10 SECONDS STEAM CONVECTION OVEN: 325 F (160 C), 13 - 15 MINUTES
