Ingredients
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16 kg 35 lbs 4 oz kg Carr's Bakers Flour
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0.96 kg 2 lbs 2 oz kg Sonneveld Proson Top Line CL
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0.32 kg 0 lbs 11 oz kg AB Mauri Pinnacle Baker's Yeast
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0.24 kg 0 lbs 8 oz kg Salt
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8.96 L 37.632 cups Water
Soft White Buns using Sonneveld Proson Top Line CL
Method
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Kneading: Knead all ingredients into a smooth and well developed doug
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Dough temperature: Approx. 27°C
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Scale: Approx. 1600 grams (60 pieces) and rounding
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Dough: proof Approx. 10 minutes
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Moulding: Divide and round up and place dough pieces on baking slides
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Final proof: Approx. 70 minutes
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Baking: Approx. 10 minutes at 260°C
