Soft Luxury Buns
Ingredients

Flour | 100% | 10000 g |
Crème QS de Luxe » | 20% | 2000 g |
Fresh Yeast | 6% | 600 g |
Salt | 1,5% | 150 g |
Water approx. | 51% | 5100 g |
Working method | |
Kneading | Knead all ingredients into a smooth and well developed dough |
Dough temperature | Approx. 27ºC |
Scale | Approx. 1700 gram (30 pieces) |
Dough proof | Approx. 15 minutes |
Dividing | Devide and round up. Mould into fingerbreads. Place the dough pieces on baking sheets |
Final proof | Approx. 80 minutes |
Baking | Approx. 10 minutes at 260ºC |