Ingredients
Soft white bread dough: 10 kg
Tex Mex: 0,3 kg
Water: 0,2 L
Preparation
Method with 3% dosage
Base temperature: 56°C.
Kneading:
- First speed: 4 minutes.
- Second speed:
- Oblique: 7 minutes.
- Spiral: 4 minutes.
Dough temperature: 25-26°C.
First fermentation: 20-30 minutes.
Scaling: divide into 90 g dough balls.
Shaping: by hand or using a machine, then place on a bun tray or on a baking tray fitted with small metal rings.
Final fermentation: 2-2.5 hours at 25°C.
Charging the oven: add steam and load into the oven.
Baking: 12-13 minutes at 180°C.
