Burger bun | Corman International
A recipe for Baker-Pastry Chef, Horeca by Giambattista Montanari | Recipe calculated for 17 pieces | 2 completion stages
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.corman.pro.
Ingredients
- 175 g water
- 350 g rye flour
- 500 g Gelatinised rye pre-dough
- 750 g Strong bread flour – Strength 300/330 – Resistance/Elasticity 0.5
- 285 g water
- 280 g Natural rye starter
- 2 g Brewer's yeast
- 90 g erythritol
- 150 g whole eggs
- 25 g salt
- 120 g Traditional Butter 82% fat – Block
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