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Soft Field Buns

Ingredients

  • 7500 g -75% Flour
  • 2500 g - 25% Vitason Korenmout (wheat malt) 25%
  • 1000 g -10% Proson Luxe Naturel
  • 600 g -6% Fresh Yeast
  • 5800 g - 43% Water approx.
  • 1500 g - 15% Granary
  • 1500 g -15% Water to soak the Granary

Working method

  • Pre-soak for approx. 30 minutes the Granary with lukewarm granary water
  • 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
  • Final proof: Approx. 80-100 minutes
  • Baking: approx. 9 minutes at 260-270ºC
  • Divide and round up Decorate with Sonvlokken or Songraanmix, if desired, and place the dough pieces on baking sheets