Ingredients
Organic Gruau flour: 10 kg
Organic Sugar: 0,4 kg
Liquid Organic Perspective®: 1,5 kg
Organic rapeseed oil: 0,4 kg
Guérande salt: 0,18 kg
Water: 5,2 to 5,5 L
Preparation
Method with 15% dosage
Base temperature: 56-58°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Spiral: 8 minutes.
Dough temperature: 25-27°C.
First fermentation: 30 minutes at 26°C.
Scaling: divide into 50 g (small size) and 90 g (classic size) dough balls.
Intermediate proofing: 30 minutes at 26°C.
Shaping: re-roll the dough balls, slightly flatten them and place on a baking tray for buns.
Final fermentation: 4h30-5h at 32°C with 80% humidity.
Charging the oven: moisten the tops of the buns and sprinkle with organic sesame seeds.Load into the oven and turn on the steam.
Baking: bake 14-18 minutes at 230°C (top heat) and 180°C (bottom heat).
