Mix all the ingredients for 2 minutes slow speed and 11 minutes fast speed. Add colour/flavour as desired*.
Ball up and rest for 15 minutes before scaling into desired roll weights (65g). Proof for 45 minutes at 30°C and 80% humidity. Bake at 190°C for 15 minutes.
*Black= squid ink/charcoal
Red=tomato paste
Green= spinach/pesto
Purple=beetroot
Intended as a guide and may require changes to suit individual requirements.
