Soft White Buns Topline
Ingredients
- 16000 g - 100% Flour
- 640 g - 4% Fresh Yeast
- 240 g - 1.5% Salt
- 8960 g - 56% Water approx.
Working method
- Knead all ingredients into a smooth and well developed dough
- Dough temperature: approx. 27°C
- Scale: approx. 1600 grams (60 pieces)and rounding
- Dough proof: Approx. 10 minutes
- Final proof: Approx. 55-60 minutes
- Baking: Approx. 12 minutes at 230°C
- Divide and round up and place dough pieces on baking slides
