Portuguese Roll

Working Method:
  • Mixing Spiral - 5 low / 7 high 
  • Dough Temperature - 80°F 
  • Bulk fermentation - none 
  • Scale - 90g 
  • Intermediate proof - 15 min. 
  • Make Up - Round _ 
  • Final Fermentation - 45 minutes 95°F, 80% humidity 
  • Decoration before baking - none 
  • Oven temperature °F - 440 
  • Baking Time - 8 min

Tips & Tricks:
Shape to a small batard and rest 15 minutes. After resting press with dowel in center of roll and proof upside down on couche. Flip over and bake

About this recipe:

Complexity level: