Group : 1
Ingredient
KG
%
Wheat flour
5.000
50.00
5.000
50.00
Water
5.300
53.00
Yeast
0.300
3.00
Total Weight: 15.600
- Add all the ingredients into a spiral mixer.
- Mix for 3 minutes on slow speed and 7 minutes on fast speed, until fully developed.
- Dough temperature should be 24°C.
- Scale at 60g into round shape.
- Prove for 60 minutes at 38-88% humidity.
- Dress with dark linseed.
- Bake in a deck oven for 8 minutes at 230°C.
Yield: 260 Burger buns
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