Crusty Rolls

g %
Dough
White Flour 4000g 80%
Semolina Flour 1000g 20%
Water 3250g 65%
Salt 110g 2.2%
Sugar 100g 2%
Olive Oil 75g 1.5%
Sapore Rigoletto 150g 3%
O-tentic Durum 200g 4%

Method

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Complexity level: