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