Loaf Bread, Buns, Hot Dogs

Knead all the ingredients until a smooth and homogeneous dough is obtained.

Let the dough rest for 10 minutes, then divide it using a dough divider into 100 g portions. Shape the portions using a dough shaper into rolls of the classic hot dog length. Place them in a proofing chamber at 30°C (86°F) with 75% humidity for approximately 60 minutes.

Bake in the oven with initial steam at a temperature of 200°C (392°F) for approximately 20 minutes.

Knead all the ingredients until a smooth and homogeneous dough is obtained.

Let the dough rest for 10 minutes, then divide it according to the size of the loaf pan being used, shape it, and place it into the pan.

Place it in a proofing chamber at a temperature of 30°C (86°F) and 75% humidity for approximately 60 minutes.

Bake in the oven with initial steam at a temperature of 200°C (392°F). The baking time will depend on the weight of the loaf pan used.

Knead all the ingredients until a smooth and homogeneous dough is obtained.

Let the dough rest for 10 minutes, then divide it using a dough divider into 100 g portions. Shape the portions into buns and place them in a proofing chamber at 30°C (86°F) with 75% humidity for approximately 60 minutes.

Bake in the oven with initial steam at a temperature of 200°C (392°F) for approximately 20 minutes.