Plant-based hot dog bun

Mixing (Spiral)		4 min. at first speed, then 4 min. at second speed. Add the Mimetic and mix again 4 min. slow speed and 3 min. at second speed.
Dough Temperature		26°C
Bulk Fermentation		15 min. at ambient temperature.
Scaling		Divide dough pieces of 70 g,
Shaping		Shape long and place on a perforated baguette tray.
Final Fermentation		2 hours at 28°C and 80% humidity.
Decoration		Glaze with Sunset Glaze Easy Plus and sprinkle the Graindesign Black and White on top.
Baking		In the deck oven at 230-230°C for 13 min.
Finition		When the core temperature is at 36°C, pack in plastic bag.

Search