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