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Soft Field Buns


Flour 75% 7500 g
Vitason Korenmout (wheat malt) 25% » 25% 2500 g
Proson Luxe Naturel » 10% 1000 g
Fresh Yeast 6% 600 g
Water approx. 43% 5800 g
Granary » 15% 1500 g
Water to soak the Granary 15% 1500 g
Working method
Soaking Pre-soak for approx. 30 minutes the Granary with lukewarm granary water
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26ºC
Scale Approx. 1680 grams (30 pieces)
Dough proof Approx. 15 minutes
Dividing Divide and round up Decorate with Sonvlokken or Songraanmix, if desired, and place the dough pieces on baking sheets
Final proof Approx. 80-100 minutes
Baking Approx. 9 minutes at 260-270ºC
BRC Halal Kosher RSPO Skal

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