Ingredients
Gruau flour: 9,2 kg
Terre d’Arômes Campasine® OFG: 0,8 kg
Yeast: 0,4 kg
Sugar: 0,8 kg
Salt: 0,18 kg
Butter: 2 kg
Whole eggs: 1,5 kg
Water: 4,2 to 4,8 L
Preparation
Method with 8% dosage
Base temperature: 56-58°C.
Kneading:
- First speed: 5 minutes.
- Second speed: Spiral: 12 to 15 minutes.
Dough temperature: 26°C.
First fermentation: 20-30 minutes.
Scaling: divide into 80 or 90 g dough balls.
Intermediate proofing: 5 to 10 minutes.
Shaping: round again and place on a bun tray. Flatten slightly, egg wash, and sprinkle Phil Fleurage Campasine® over the tops of the buns.
Final fermentation: 1h30-2h at 28°C with 70% humidity.
Baking: 16-18 minutes at 180-190°C (deck oven)/150°C (ventilated oven).
