Soft Polar Bear Buns
Ingredients

Flour | 100% | 10000 g |
QS Zacht Luxe (Luxury Soft Rolls) » | 15% | 1500 g |
Fresh Yeast | 6% | 600 g |
Proson Luxe au Beurre » | 5% | 500 g |
Salt | 1,5% | 150 g |
Water approx. | 55% | 5500 g |
Working method | |
Kneading | Mix all ingredients into a smooth and well developed dough |
Dough temperature | Approx. 26ºC |
Scale | Approx. 1600 gram (30 pieces) |
Dough proof | Approx. 10 minutes |
Dividing | Divide and round up Place the dough pieces on baking sheets |
Final proof | Approx. 80 minutes |
Baking | Approx. 10 minutes at 260ºC |