Vienna rolls

Kneading time: 13'

Dough temperature: 25 ºC

1st Fermentation of the dough without dividing:  

2nd Fermentation per piece of the divided dough: 10´

3rd Fermentation of a formed piece: 1h 15´

Cooking time: 15´

Oven temperature: 230 ºC

METHOD

• Knead all the ingredients until you obtain a thin and elastic dough.
• Divide into 90 g pieces and form balls.
• Let stand and then form into a loaf-like shape without sharp ends.
• Place on plates and ferment in the refrigerator at 30 ºC and 75 % moisture.
• The volume should be approximately twice the initial size.
• Once fermented, you can brush with beaten egg if you desire.
• Bake with little steam.