Soft Polar Bear Buns
Ingredients
- 10000 g - 100% Flour
- 1500 g - 15% QS Zacht Luxe (Luxury Soft Rolls)
- 600 g - 6% Fresh Yeast
- 500 g -5% Proson Luxe au Beurre
- 150 g - 1.5% Salt
- 5500 g -55% Water approx.
Working method
- 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
- Final proof: Approx. 80 minutes
- Baking: Approx. 10 minutes at 260ºC
- Divide and round up Place the dough pieces on baking sheets
