Group : 1
Ingredient
KG
%
Wheat flour
10.000
100.00
1.000
10.00
Yeast
0.400
4.00
Sugar
0.300
3.00
Water
5.500
55.00
Total Weight: 17.200
- Add all ingredients into a spiral mixer.
- Mix for 3 minutes on slow speed and 8 minutes on fast speed.
- Dough temperature should be 24°C.
- Scale at 60g into round shape.
- Prove for 60 minutes at 38°C, 88% humidity.
- Bake at 230°C for 8 minutes.
Yield: 286 Burger buns
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