Autumn Blueberry Buns
Ingredients
- 5000 g - 50% Flour
- 2500 g - 25% Wholemeal
- 2500 g - 25% Rye Flour
- 300 g - 3% Proson Bruin Royal (brown)
- 300 g - 3% Fresh Yeast
- 150 g - 1.5% Salt
- 100 g - 1% Sonextra Zuurdesempoeder (Sourdough)
- 6000 g - 60% Water approx.
Vulling:
- 3000 g - 30% FruitEase Wild Blueberry
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 26ºC
- Scale: Dough pieces of Final proof: Approx.460 grams and rounding
- Dough proof: Approx. 45 minutes
- Round up as a round loaf Place the dough pieces on a with rice flour prepared inserter or baking sheets
- Final proof: Approx. 90 minutes
- Just before baking sprinkle with rye flour and incise as desired
- Baking: Approx. 35 minutes at 240ºC
