Peruvian Pan Frances

Pan Frances



Makes about 13 rolls, dough weight is about 75 grams each

500g      Flour
5g           Dry yeast (1 3/4 teaspoon)
10g         Salt (1 3/4 teaspoon)
5g           Sugar (1 1/4 teaspoon)
10g         Butter (2 teaspoons)
21g         Diastatic malt powder (1 heaping teaspoon)
350g      Water (1 2/3 cup)
  1. Mix all ingredients and using a mixer with dough hook, mix for 5 minutes.
  2. Divide the dough into about 13 75g pieces and place the pieces on a floured tray.
  3. Using a floured wooden stick, create a crease on each dough ball by pressing all the way down on the dough ball.
  4. Place the dough balls with the crease down back on the floured tray.
  5. Cover with plastic wrap or with a towel and let the dough rise for 1-2 hours (depending on room temperature).
  6. Turn the dough so the crease is up, cover, and let the dough rise for 1 more hour. You may have to re-crease the middle of the bun.
  7. Pre-heat the oven to 425°F
  8. Place buns on a baking sheet (I use a Silpat mat sprinkled with cornmeal) and place in the oven.
  9. Bake for 20 minutes until golden.




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