Soft White Buns (Belgian)
Ingredients
- 10000 g - 100% Flour
- 1500 g - 15% Crème de Luxe
- 500 g - 5% Fresh Yeast
- 5100 g - 51% Water approx.
Working method
- 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
- Final proof: Approx. 80 minutes
- Divide and round up
- Dough proof: Approx. 5 minutes
- Mould as finger rolls Place the dough pieces on baking sheets
- Baking: Approx. 9 minutes at 260°C
