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Soft Brown Buns

Ingredients

  • 5000 g - 50% Flour
  • 5000 g - 50% Wholemeal
  • 1500 - 180 g - 15 - 18% QS Tarwemoutbollen (Wheat Malt Buns)
  • 600 g - 6% Fresh Yeast
  • 150 g - 1.5% Salt
  • 5900 g - 59% Water approx.

Working method

  • Mix all ingredients into a smooth and well developed dough
  • Dough temperature: approx. 27ºC
  • Scale: approx. 1800 grams (30 pieces)
  • Bowl proof: Approx. 15 minutes
  • Final proof: Approx. 85 minutes
  • Baking: Approx. 9 minutes at 260ºC
  • Divide and round up Decorate as desired Place the dough pieces on baking sheets