ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RI BOFLAVIN, FOLICACID), WATER, YEAST, CONTAINS LESS THAN 2% OF THE FOLLOWING: SUGAR, SALT,CARRAGEENAN, DATEM, DEXTROSE, ASCORBIC ACID, ENZYME.
1. PANNING: PAN 4 X 4 ON LINED SHEET PAN. 2. RETARDING/THAWING: (35 - 38 F) 12 - 18 HOURS ON A COVERED RACK. 3. PREPARATION (OPTIONAL): DIP BOTTOMS OF ROLLS IN CORNMEAL OR DUST SHEETPAN WITH CORNMEAL. 4. PROOFING (95 F, 85% RH) 40 - 50 MINUTES TO TEMPLATE #20. 5. SCORING (OPTIONAL): ONE STRAIGHT VERTICAL CUT DOWN THE CENTER, 1/2" DEEP. 6. BAKING: RACK OVEN: 375 F, 22 - 24 MINUTES WITH 20 SECONDS STEAM. DECK OVEN: 400 F 25 - 27 MINUTES. CONVECTION OVEN: 325 F 18 - 20 MINUTES.