Soft White Buns Fermenson
Ingredients
- 16.000 g Flour 100%
- 9.280 g Water approx. 58%
- 480 g FermenSon Soft Rolls & Buns 3%
- 368 g Fermented wheat 2.3%
- 320 g Invertsugar 2%
- 240 g Malsextra 1.5%
- 192 g Vinegar 1.2%
- 172.8 g Salt 1.08%
Working method
- Knead all ingredients into a smooth and well developed dough.
- Dough temperature: approx. 27°C.
- Scale: approx. 1.600 grams (60 pieces) and rounding.
- Dough proof: approx. 10 minutes.
- Divide, round up and place dough pieces on baking slides.
- Final proof: approx. 70 minutes.
- Bake: approx. 10 minutes at 260°C.
