Ingredients

Group 1
Ingredient
KG
Weight (%)
HERCULES ROLL MIX
2.000
100
BAKELS INSTANT ACTIVE YEAST
0.024
1.2
Water (variable)
1.100
55
Olive Oil
0.080
4
Total Weight: 3.204
Group 2
Ingredient
KG
Weight (%)
Mixed Herbs
0.008
0.4
Garlic Granules
0.080
4
Total Weight: 0.088

Method

No time dough. Place group 1 ingredients in machine bowl and develop thoroughly. Add group 2 and mix through. Dough temperature 30-31¡C. Allow dough to recover for 20 minutes. Scale and mould loosely as desired. Dust with flour. Allow dough to recover 10 minutes. Roll into a flat oval shape. Proof for 40 minutes. Brush with Olive Oil. Dock with fingers. Place back in prover for 15 minutes then bake at 210¡C. Bake with steam. Brush with Olive Oil on removing from oven.

Additional Information

Using bakers percentages - Percentages on total premix weight

Ingredients

Group 1
Ingredient
KG
Weight (%)
HERCULES ROLL MIX
2.000
100
BAKELS INSTANT ACTIVE YEAST
0.024
1.2
Water (variable)
1.100
55
Olive Oil
0.080
4
Total Weight: 3.204
Group 2
Ingredient
KG
Weight (%)
Mixed Herbs
0.008
0.4
Garlic Granules
0.080
4
Total Weight: 0.088

Method

No time dough. Place group 1 ingredients in machine bowl and develop thoroughly. Add group 2 and mix through. Dough temperature 30-31¡C. Allow dough to recover for 20 minutes. Scale and mould loosely as desired. Dust with flour. Allow dough to recover 10 minutes. Roll into a flat oval shape. Proof for 40 minutes. Brush with Olive Oil. Dock with fingers. Place back in prover for 15 minutes then bake at 210¡C. Bake with steam. Brush with Olive Oil on removing from oven.

Additional Information

Using bakers percentages - Percentages on total premix weight