Portuguese Roll

Dough
Patent Flour 3000g
Water 1560g
Yeast 60g
Salt 30g
Sugar 60g
Distiled Monos 15g
200 Grain Vinegar 15g
Intens Fresh 2-30 7.5g
Double Bake Improver 30g
Intens Resilient 90g
Sapore Rigoletto 30g
Sapore RTU Sponge 120g
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: