Hamburger Buns with SSL and DATEM


Ingredients

In Baker’s Percent: (%)

  • Bread Flour – 100 %
  • Sugar -10%
  • Salt – 2%
  • Dry yeast – 1%
  • SSL
  • Water – 58%
  • Canola Oil – 5%
  • DATEM

Method

  1. Mix spirally, 5 minutes for the first speed and 5 minutes for the second speed.
  2. The dough temperature should be around 75 – 78.
  3. For 10 minutes do bulk fermentation.
  4. With a scale of 2.5 oz.
  5. The make up should be hamburger buns
  6. For the final fermentation, 60 minutes at 100F and 90% humidity.
  7. Lastly, bake for 9 minutes at 450F.