Add all ingredients aside from cocoa powder and 3 % water. Mix 5' slow Take 1/2 of the dough and set aside to mix with Cocoa Powder and held back water. Once white dough is mixed remove from bowl and place in bowl second half of dough with held back water and cocoa powder.
Dough Temperature
24°C
Bulk Fermentation
5’ at ambient temperature covered with plastic.
Dividing/Marbling
Divide doughs into 675g pieces and round. Once rounded stack 2 light and 2 dark doughs atop one another alternating light and dark and divide on 36 piece divider rounder.
Shaping
Finish rounding and place in bun pans.
Final Fermentation
60’ at 37°C and 85% humidity.
Decoration
Glaze with Sunset Glaze and top with Flax and Sesame seeds.
Baking
In the deck oven at 240°C Top -220°C Bottom for 10’
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