Soft Brown Buns
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Wholemeal
- 1500 - 180 g - 15 - 18% QS Tarwemoutbollen (Wheat Malt Buns)
- 600 g - 6% Fresh Yeast
- 150 g - 1.5% Salt
- 5900 g - 59% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 27ºC
- Scale: approx. 1800 grams (30 pieces)
- Bowl proof: Approx. 15 minutes
- Final proof: Approx. 85 minutes
- Baking: Approx. 9 minutes at 260ºC
- Divide and round up Decorate as desired Place the dough pieces on baking sheets
