BUNS, SMALL FOCACCIAS, HOT DOG BUNS AND BURGER BUNS
MILK BREAD
Difficulty level
MILK BREAD
Ingredients
| PANE & LATTE | g 5.000 |
| flour - for bread | g 5.000 |
| water | g 4.500 |
| yeast | g 400 |
Preparation
Knead all the ingredients until the dough is smooth and well-combined.
Let the dough rest for 10-15 minutes at 22-24°C.
Divide the dough into 50g portions and roll them up tigh into a round or oval shape.
Slightly flatten them, then move them onto baking trays or into proper moulds.
Transfer in the proofer room at 28-30°C, with relative humidity of the 70-80%, for about 50-60 minutes.
Bake at 220-230°C for about 10 minutes.
Before baking, we suggest to brush the buns with beaten egg to provide them with a nice shiny gloss.
Brush the small focaccias with olive oil.
For what concerns the hot dog buns and the burger buns, it is necessary to provide humidity during the baking.
