Soft Brown Buns (Belgian)
Ingredients
- 5000 g - 50% Flour
- 5000 g -50% Wholemeal
- 1500 g - 15% Crème de Luxe
- 500 g - 5% Fresh Yeast
- 5500 g - 55% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 27ºC
- Scale: approx. 1700 grams (30 pieces)
- Bowl proof: Approx. 15 minutes
- Final proof: Approx. 80 minutes
- Baking: Approx. 9 minutes at 260-270°C
- Divide and round up Place the dough pieces on baking sheets
