 |
Total Quantity
| Ingredients | Bakers % | Total Quantity/lbs |
| Bread Flour | 100 | 6.6 |
| Water | 62.7 | 4.14 |
| Yeast (fresh) | 2 | .13 |
| Salt | 2 | .13 |
| Sugar | 4 | .26 |
| Butter | 7.6 | .50 |
| Milk Powder | 3.8 | .24 |
| Total Dough | 182.1 | 12 |
Sponge
| Ingredients | Bakers % | Sponge |
| Bread Flour | 100 | 1.73 |
| Water | 62 | 1.07 |
| Yeast (fresh) | 1 | .002 |
| Total Dough | 243.7 | 12 |
Final Dough
| Ingredients | Bakers % | Final Dough/lbs. |
| Bread Flour | 100 | 4.87 |
| Water | 63.0 | 3.07 |
| Yeast (fresh) | 2.6 | .128 |
| Salt | 2.7 | .13 |
| Sugar | 5.3 | .26 |
| Butter | 10.3 | .50 |
| Sponge | 4.9 | .24 |
| Milk Powder | 57.5 | 2.8 |
| Total Dough | 243.7 | 12 |
Procedure
| Sponge | |
| Mixing | Mix until ingredients are well incorporated |
| Fermentation | Ferment 12-15 hours at 75o F |
| Final Dough | |
| Mixing first speed | 5 minutes |
| Mixing second speed | Intensive mix (gluten fully developed) |
| Desired dough temperature | 75 to 77o |
| First fermentation | 1 hour |
| Divide | 3.5 oz rolls |
| Rest time | 15 to 20 minutes |
| Shape | Round shape |
| Proof | 1 hour 30 minutes on parchment lined sheet pans. Egg wash and top with seeds if desired |
| Bake | 400o F for 15 minutes until light brown on top and bottom. |
