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Soft White Buns using Sonneveld Proson Top Line CL

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Method

  • Kneading: Knead all ingredients into a smooth and well developed doug

  • Dough temperature: Approx. 27°C

  • Scale: Approx. 1600 grams (60 pieces) and rounding

  • Dough: proof Approx. 10 minutes

  • Moulding: Divide and round up and place dough pieces on baking slides

  • Final proof: Approx. 70 minutes

  • Baking: Approx. 10 minutes at 260°C

Sonneveld Soft White Buns

Ingredients

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