Dough is a straight, enriched, standard hydration dough.
Ingredients
Same Day Version
| Amt |
Ingredient |
| 650g |
AP Flour |
| 260g |
Water |
| 200g |
Milk |
| 30g |
Olive oil |
| 13g |
Salt |
| 7g |
Yeast |
Poolish Version
Poolish
| Amt |
Ingredient |
| 200g |
AP Flour |
| 200g |
Water |
| 1/8t |
Yeast |
Final Dough
| Amt |
Ingredient |
| 450g |
AP Flour |
| 60g |
Water |
| 200g |
Milk |
| 30g |
Olive oil |
| 13g |
Salt |
Instructions
Shaping
- Split dough into 160g piecies and let rest for 5 minutes (try not to degas too much).
- Form each piece into a boule and place on a sheet with some room between.
- Proof until approximately double.
Pre-bake Preparation
- Brush top of each bun with milk (add optional sesame seeds at this time).
- Press buns down to flatten them a little.
Baking
Bake at 450F for 15 minutes until internal temp reaches 195F. Allow to cool.