Soft Luxury Buns - Crème QS de Luxe
Ingredients
- 10000 g - 100% Flour
- 2000 g - 20% Crème QS de Luxe
- 600 g - 6% Fresh Yeast
- 150 g - 1.5% Salt
- 5100 g - 51% Water approx.
Working method
- 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
- Final proof: Approx. 80 minutes
- Baking: Approx. 10 minutes at 260ºC
- Devide and round up. Mould into fingerbreads. Place the dough pieces on baking sheets
