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Hamburger Buns
Ingredients
| Flour (High-Protein) | 100% | 10000 g |
| Sonplus Luxe (Luxury) » | 10% | 1000 g |
| Fresh Yeast | 8% | 800 g |
| Sugar | 5% | 500 g |
| Creme Luxe White | 3% | 300 g |
| Salt | 1,5% | 150 g |
| Water approx. | 54% | 5400 g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and well developed dough |
| Dough temperature | Approx. 26ºC |
| Scale | Approx. 1700 grams (30 pieces) |
| Dividing | Dough proof is not necessary, immediately divide and round up the dough buns and put them in the burger baking sheets After approx. 5 minutes flatten the dough pieces |
| Final proof | Approx. 70 minutes at 36ºC |
| Baking | Approx. 8 minutes at 250ºC |
