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Autumn Blueberry Buns

Ingredients

  • 5000 g - 50% Flour
  • 2500 g - 25% Wholemeal
  • 2500 g - 25% Rye Flour
  • 300 g - 3% Proson Bruin Royal (brown)
  • 300 g - 3% Fresh Yeast
  • 150 g - 1.5% Salt
  • 100 g - 1% Sonextra Zuurdesempoeder (Sourdough)
  • 6000 g - 60% Water approx.

Vulling:

  • 3000 g - 30% FruitEase Wild Blueberry

Working method

  • Mix all ingredients into a smooth and well developed dough
  • Dough temperature: approx. 26ºC
  • Scale: Dough pieces of Final proof: Approx.460 grams and rounding
  • Dough proof: Approx. 45 minutes
  • Round up as a round loaf Place the dough pieces on a with rice flour prepared inserter or baking sheets
  • Final proof: Approx. 90 minutes
  • Just before baking sprinkle with rye flour and incise as desired
  • Baking: Approx. 35 minutes at 240ºC