Group 1
Ingredient
KG
%
Wheat flour
10.000
100.00
Sugar
0.860
8.60
Shortening
0.400
4.00
Yeast
0.350
3.50
Fermdor Smoked
0.250
2.50
Lecitem 1000
0.200
2.00
Salt
0.200
2.00
Water
6.300
63.00
Total Weight: 18.560
1. Add all ingredients into a spiral mixing bowl.
2. Mix for 4 minutes on slow speed and 7 minutes on fast speed, until fully developed.
3. Dough temperature should be 24-26°C.
4. Leave the dough to rest for 5 minutes at a controlled temperature of 25-28°C.
5. Scale at 85g and mould into round shape.
6. Pin to fit the burger pan.
7. Brush with egg and seeds as desired.
8. Prove for 50 minutes at a controlled temperature of 34 °C, 85% relative humidity.
9. Bake at 230°C for 10-12 minutes (steam after 2 minutes).
10. Pull out damper after 6 minutes.
Yield: 220 burger buns
Related recipes
Related products
Fermdor Smoked
Bread, Roll & Morning Goods, Sourdough Products
Speciality, wheat-based sourdough powder with added smoke, delivering a unique smoke aroma, like fresh out of the wood oven.
View product
Lecitem 1000
Bread, Roll & Morning Goods, Bread & Roll Improvers
General purpose robust powdered improver, for good stability, shock tolerance and volume in bread and rolls, including wholemeal.
View product
