Soft White Buns Fermenson Prestige
Ingredients
- 10.000 g Flour 100%
- 5.500 g Water approx. 55%
- 500 g Fresh Yeast 5%
- 400 g FermenSon Prestige 4%
- 300 g Sugar 3%
- 200 g Gluten powder 2%
- 100 g Full milkpowder 1%
- 100 g Sonextra Shortening CL 1%
- 95 g Salt 0.95%
Working method
- Knead all ingredients into a smooth and well developed dough.
- Dough temperature: approx. 27°C.
- Scale: approx. 1.650 grams (30 pieces) and rounding.
- Dough proof: approx. 10 minutes.
- Divide and round up and place dough pieces on baking sheets.
- Final proof: approx. 70 minutes.
- Bake: approx. 10 minutes at 260°C.
