My Sonneveld
Register Log in 

Log in

// Home / Recipes / Autumn Blueberry Buns

Autumn Blueberry Buns


Flour 50% 5000 g
Wholemeal 25% 2500 g
Rye Flour 25% 2500 g
Proson Bruin Royal (brown) » 3% 300 g
Fresh Yeast 3% 300 g
Salt 1.5% 150 g
Sonextra Zuurdesempoeder (Sourdough) » 1% 100 g
Water approx. 60% 6000 g
FruitEase Wild Blueberry 30% 3000 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26ºC
Scale Dough pieces of approx 460 grams and rounding
Dough proof Approx. 45 minutes
Moulding 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
Decorating Just before baking sprinkle with rye flour and incise as desired
Baking Approx. 35 minutes at 240ºC
BRC Halal Kosher RSPO Skal

This website uses cookies. Why? Click here for more information. Close