Crusty Rye Sandwich Rolls

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After full development has been reached in the mixer, remove from bowl and divide into 108oz (for divider/rounder) pieces
Shape pieces into rounds.
Let rest for 10-15min.
Press, place on divider/rounder board.
Place 15 rolls per preforated screen.
Place in proofer and bake at 375°F with a good amount of steam once fully proofed.

Complexity level:

Mixing Spiral	8' 1st speed, 2' 2nd speed
Dough Temperature	78°F
Bulk Fermentation	10' ambient temperature
Scale	3oz
Intermediate Proof	10' ambient temperature
Make Up	Rolls
Final Fermentation	60' 100°F, 80% humidity
Decoration before baking	Dust with Rye flour and diamond cut
Oven Temperature	400°F, drop to 375°F
Baking Time	18-20', 20 seconds of steam

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