Soft Field Buns
Ingredients

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 |