Scale the Fat Flakes and put them to the side Add all other ingredients to the bowl and start mixing At the end of mixing add the fat flakes and incorporate evenly
Mixing Time
5' 1st Speed
8' 2nd Speed
Dough ºC / ºF
26 °C
Bulk Fermentation
10'
Manipulation After Fermentation
Place on bench for scaling
Scale
85 g
Manipulation After Scale
Round and place on floured bench
Intermediate Proof
15'
Make Up
Round and roll in corn meal
Manipulation After Make Up
Place onto previously greased hamburger pan then place into proof box
Final Fermentation
01:00:00
35 °C
85 % Humidity
Manipulation After Final Fermentation
Pull rack from proofer and place into oven
Baking
Deck Oven
220 °C - Top 220 °C - Bottom
10 Seconds Steam
15'
Final Step
Remove from bun pans immediately and place onto screen pans for cooling. Package after rolls are cool
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