Ingredients
Gruau flour: 9,6 kg
Terre d’Arômes Durum Wheat OFG®: 0,4 kg
Yeast: 0,4 kg
Sugar: 0,8 kg
Salt: 0,18 kg
Butter: 2 kg
Eggs: 1,5 kg
Water: 5,1 L
Preparation
Method with 4% dosage
Base temperature: 56-58°C.
Kneading:
- First speed: 5 minutes.
- Second speed: Spiral: 12-15 minutes.
Dough temperature: 26°C.
First fermentation: 20-30 minutes.
Scaling: divide into 80-90 g dough balls.
Intermediate proofing: from 5 to 10 minutes.
Shaping: re-roll the dough balls and place on a baking tray for buns. Slightly flatten, brush with egg wash, and sprinkle with your desired topping (sesame seeds, five-grain mix, or wheat semolina).
Final fermentation: 1h30-2h at 28°C with 70% humidity.
Baking: 16-18 minutes at 180-190°C (bottom heat)/150°C (ventilated).
