Group A1
Ingredient
KG
0.250
Bread Flour
1.000
0.012
Water
0.900
Total Weight: 2.162
Group A2
Ingredient
KG
All-Purpose Flour
0.150
Salt
0.001
Baking Powder
0.001
Oil
0.048
0.005
Total Weight: 0.205
Total Weight: 0.000
- Mix all ingredients (A1) at low speed for 8mins then mix at high speed for 6mins, until gluten develop.
- Rest dough into a container with lightly oil for 60mins.
- Fold dough 1 time and rest for 30mins.
- Divide dough into 60g each and keep in the freezer (-5°c) for 1hour or for next day to use.
- Mix all ingredients (A2) at low speed for 1min then mix at medium speed for 2mins.
- Divide A2 into 25g each and keep A2 into the chiller for 30mins. (ready to use).
- Shaping A1 sourdough into your desired shape.
- Roll A2 until flat and cover with A1.
- Proofing at 36°c humidity 85% for 90mins.
- Baking 180°c (top) 190°c (bottom) for 20 – 25mins.
- Let the bun to cool down and decorate with ingredients (G3).
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