Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
1.000
10.00
Sugar
1.500
15.00
Yeast
0.070
7.00
Water
5.500
55.00
Total Weight: 18.070
1. Add all ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Dough temperature should be 23-26℃.
4. Scale at 90g into round shape.
5. Prove for 60 minutes.
6. Bake at 220℃ for 12-15 minutes.
Yield: 200 brioche buns
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