Total Quantity

Ingredients Bakers % Total Quantity/lbs
Bread Flour 100 6.6
Water 62.7 4.14
Yeast (fresh) 2 .13
Salt 2 .13
Sugar 4 .26
Butter 7.6 .50
Milk Powder 3.8 .24
Total Dough 182.1 12

 

Sponge

Ingredients Bakers % Sponge
Bread Flour  100  1.73
Water  62  1.07
Yeast (fresh)  1  .002
Total Dough  243.7  12

 

Final Dough

Ingredients Bakers % Final Dough/lbs.
Bread Flour 100 4.87
Water 63.0 3.07
Yeast (fresh) 2.6 .128
Salt 2.7 .13
Sugar 5.3 .26
Butter 10.3 .50
Sponge 4.9 .24
Milk Powder 57.5 2.8
Total Dough 243.7 12

Procedure

Sponge
Mixing Mix until ingredients are well incorporated
Fermentation Ferment 12-15 hours at 75o F
Final Dough
Mixing first speed 5 minutes
Mixing second speed Intensive mix (gluten fully developed)
Desired dough temperature 75 to 77o
First fermentation 1 hour
Divide 3.5 oz rolls
Rest time 15 to 20 minutes
Shape Round shape
Proof 1 hour 30 minutes on parchment lined sheet pans. Egg wash and top with seeds if desired
Bake 400o F for 15 minutes until light brown on top and bottom.