BUNS, SMALL FOCACCIAS, HOT DOG BUNS AND BURGER BUNS
MILK BREAD
Difficulty level
![](/IRCA/Recipes/image/2537/image-thumb__2537___auto_b492ef3e91c9043ccd499cc4b73eae8d/pane-%26-latte---panini.jpg)
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.