Currant Buns

Ingredients

Flour	100%	10000 g
Salt	2%	200 g
Yeast	8%	800 g
Sonplus Vruchten Blank (fruited bread creamy) »	20%	2000 g
Water approx.	64%	6400 g
Filling
Currants	100%	10000 g

Working method
Kneading	Mix all ingredients into a well developed dough. Then directly add the filling.
Dough temperature	Approx. 26ºC.
Scale	Approx. 2000 grams for 30 pieces.
Intermediair proof	Approx. 10-20 minutes.
Moulding	Dividing and rounding.
Final proof	Approx. 80 minutes.
Baking	Approx. 8-9 minutes at 260-270ºC, no steam.