Ingredients
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10 kg 22 lbs 1 oz kg Meneba Fresia Bakers Flour
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1.5 kg 3 lbs 5 oz kg IREKS Craft Malt - disc
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0.7 kg 1 lbs 9 oz kg IREKS Soft Roll 7
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0.6 kg 1 lbs 5 oz kg
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0.5 kg 1 lbs 2 oz kg Olympic Vegetable Oil - delisted
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0.4 kg 0 lbs 14 oz kg AB Mauri Pinnacle Baker's Yeast
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2.85 kg 6 lbs 5 oz kg Water
Artisan Malt Hot Dog Buns using IREKS Craft Malt
IREKS Craft Malt is an Aromatic malt blend for individual malt baked goods. Try out this recipe for delicious artisan malt hot dog buns.
Method
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Mixing time: 2 + 8 minutes
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Dough temperature: 26° C – 28° C
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Bulk fermentation time: approx. 10 minutes
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Scaling weight: 1.600 kg/30 pieces
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Intermediate proof: approx. 15 minutes
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Processing: long-shaped
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Final proof: approx. 90 minutes
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Baking temperature: 260° C, giving slight steam
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Baking time: approx. 8 minutes
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Instructions for Use
After the intermediate proof, divide the balls, mould round and allow to relax briefly. Mould the dough pieces long by hand, place on greased trays and allow to prove. At full proof, allow the upper surface of the dough pieces to dry a little and subsequently load, giving slight steam.
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Tip
If possible, special trays should be used for hot dog buns.
