Crusty hard rolls for breakfast buffets and sandwiches.
Recipe ingredients and methods are available in both English and Thai.
| Dough | |
|---|---|
| Bread flour | 800 g |
| Artisan Full Mix | 200 g |
| Dried yeast | 18 g |
| Water | 600 g |
| Salt | 20 g |
| Total | 1638 g |
Step 1: Mix to a well-developed dough, rest 10 minutes.
Step 2: Scale at 60–80 g, round and rest 10 minutes, then shape.
Step 3: Prove, score and bake at 220 °C with steam, reducing to 210 °C. Total 26 minutes.
Temperature: 220 °C → 210 °C · Time: 26 min
Products
Serving suggestionBakels
Complete artisan bread mix for baguette, ciabatta, focaccia, pretzel and hard rolls with crisp crust and open crumb.
Serving suggestionBakels
High-activity dried yeast with strong, reliable gassing power for all yeast-raised doughs. Long shelf life, no refrigeration needed before opening.
BreadsClassic French baguette with a crisp, crackling crust and open, creamy crumb from Artisan Full Mix.
2 products from our range
BreadsRustic Italian ciabatta with a thin crust and large, glossy holes.
2 products from our range
BreadsSoft, dimpled focaccia glistening with olive oil – perfect for sandwiches and sharing boards.
2 products from our range
All products used in this recipe are available from our Phuket warehouse.
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