Soft Field Buns
Ingredients
- 7500 g -75% Flour
- 2500 g - 25% Vitason Korenmout (wheat malt) 25%
- 1000 g -10% Proson Luxe Naturel
- 600 g -6% Fresh Yeast
- 5800 g - 43% Water approx.
- 1500 g - 15% Granary
- 1500 g -15% Water to soak the Granary
Working method
- Pre-soak for approx. 30 minutes the Granary with lukewarm granary water
- 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
- Final proof: Approx. 80-100 minutes
- Baking: approx. 9 minutes at 260-270ºC
- Divide and round up Decorate with Sonvlokken or Songraanmix, if desired, and place the dough pieces on baking sheets
