Autumn Blueberry Buns
Ingredients
- 6.000 g - 60% Water approx.
- 5.000 g - 50% Flour
- 2.500 g - 25% Wholemeal
- 2.500 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)
Vulling:
- 3.000 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 460 grams and rounding.
- Dough proof: approx. 45 minutes.
- Round up as a round loaf and place the dough 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.
- Bake: approx. 35 minutes at 240ºC.
