Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 27°C
Scale: approx. 1600 grams (30 pieces)
Dough proof: Approx. 15 minutes
Divide and round up Place the dough pieces on a with rice flour prepared workbench Sprinkle with rice flour and cover with plastic sheets Put on the buns after approx. 5 minutes with rice flour dusted rugs, timely press and lightly tension it while placed between pleated rugs
Dough proof: Approx. 5 minutes
Press the dough pieces with the cadet plug Place the dough pieces upside down and slightly folded between doilies
Final proof: Approx. 60 minutes
Just before baking turn the dough pieces around and place them on a with rice flour prepared inserter or baking sheets
Baking: Approx. 9 minutes at 260-270°C with steam
Notes
| For a slightly sweeter sandwich, up to 10% extra sugar can be added. A yeast adjustment needs to be incorporated in this occasion.