160 pounds of buns

26 qt water

2.5 lbs salt

12 oz malt

1.5 lbs yeast

100 lbs flour

1 lb shortening

2 hours

Bakers Percentage

100 % Flour

52 % Water

1.5 % Yeast

2.5 % Salt

1 % shortening

.75 % Malt

https://www.sarconesbakery.com/

http://tommydinics.com/

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