I have discovered that a short kneading and proofing time seems to suit fiberflour quite well. There is not much carbohydrate to feed the yeast so the rise does not continue much beyond an hour. These rolls are 100 g each, formed into a ball and flattened out, placed directly on a baking tray and covered with a thin clear plastic bag which maintains a high humidity environment while rising (proofing).
30 minutes later
1 hour later ready for baking for 20 minutes 200 degrees C fan.
The finished rolls and have 9g carb and 26g fibre, and make ideal burger buns,
3 of the doughs you see back and left were rolled out and wrapped around a meatball (never stop experimenting)
