Ingredients #
Process #
- Mix dough to full gluten development.
- Divide into 85 g portions.
- Shape into smooth balls.
- Arrange 6 equidistant dough balls in one parchment-lined 9 in x 13 in pan.
- Press dough flat to form oblate spheroid.
- Proof in high humidity.
- Apply wash and seeds.
- Bake 18 min at 380 °F.
Notes #
- 85 g dough produces a bun 4 in diameter and 2 in height.