Mix for 2 minutes on slow speed and 7 minutes on fast speed. Dough temperature ± 24° C.
Scale heads of dough at 2 kg, mould round and rest for 5 minutes before working off. N.B. Please cover dough that is not being worked off with a plastic dough cover. If dough is not covered a skin will form which will result in a undesirable looking product.
Brush each roll lightly with water and sprinkle with seeds.
Prove for ± 30 minutes @40° C and 80° C relative humidity. N.B. Crispy proves quicker than normal dough.
Steam well and bake at 230° C for ± 20 minutes open damper after 5 minutes.
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