Soft White Buns (Belgian)
Ingredients

Flour | 100% | 10000 g |
Crème de Luxe » | 15% | 1500 g |
Fresh Yeast | 5% | 500 g |
Salt | 1,7% | 170 g |
Water approx. | 51% | 5100 g |
Working method | |
Kneading | Mix all ingredients into a smooth and well developed dough |
Dough temperature | Approx. 27ºC |
Scale | Approx. 1700 grams (30 pieces) |
Dough proof | Approx. 15 minutes and divide / round up |
Dividing | Divide and round up |
Dough proof | Approx. 5 minutes |
Moulding | Mould as finger rolls Place the dough pieces on baking sheets |
Final proof | Approx. 80 minutes |
Baking | Approx. 9 minutes at 260°C |