Soft White Buns - Lactose Free
Ingredients
- 10000 g - 100% Flour
- 500 g - 5% Fresh Yeast
- 400 g - 4% Sugar
- 200 g - 2% Sonplus Grof Volkoren (Wholemeal)
- 150 g - 1.5% Salt
- 5400 g - 54% Water approx.
Working method
- Mix all ingredients into a smooth and wel developed dough
- Dough temperature: approx. 26ºC
- Scale: approx. 1700 gram (30 pieces)
- Dough proof: Approx. 15 minutes
- Final proof: Approx. 80 minutes
- Baking: Approx. 9 minutes at 260-270ºC
- Divide and round up. Place the dough pieces on baking sheets
