Olympic Rings

Ingredients

Flour	50%	5000 g
Wholemeal	50%	5000 g
QS Tarwemoutbollen (Wheat Malt Buns) »	15-18%	1500-1800 g
Fresh Yeast	5%	500 g
Salt	1.5%	150 g
Water approx.	59%	5900 g

Working method
Kneading	Mix all ingredients into a smooth and well developed dough
Dough temperature	Approx. 26ºC.
Scale	Approx. 900 gram (30 pieces)
Dough proof	Approx. 10-15 minutes
Dividing	Divide and round up
Moulding	Place 5 dough pieces in the form of the Olympic rings (3 above and 2 in connection underneath). Decorate each \\\'ring\\\' with different seeds, press the heart of the bun with a plug ø 1cm
Final proof	Approx. 70 minutes
Baking	Approx. 7 minutes at 260-270ºC