O-tentic Burger Bun

Dough
Patent Flour 3000g
Water 1650g
Salt 66g
Sugar 210g
Butter 270g
Sapore Panarome 60g
O-tentic Durum 120g
Intens Fresh 2-40 7.5g
Working Method:
  • Mixing Spiral - 5 low / 7 high 
  • Dough Temperature - 80°F 
  • Bulk fermentation - 15 min ambient temperature 
  • Scale - 70g 
  • Intermediate proof - 15 min. 
  • Make Up - Round 
  • Final Fermentation - 45 minutes 95°F, 80% humidity 
  • Decoration before baking - Sunset Glaze 
  • Oven temperature °C - 400°F 
  • Baking Time - 15 min.

About this recipe:

Complexity level: