Notitie: langer kneden, iets meer gist - lange bulkrijs

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40g (1.4oz) white bread flour

24g (0.8oz) butter

10g (0.35oz) sugar

5g (0.17oz) salt

200g (7oz) milk

2.5g (0.09oz) instant dry yeast or 3g (0.1oz) active dry yeast or 7.5g (0.26oz) fresh yeast

200g (7oz) white bread flour

1 egg for glazing

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1. Make the roux. In a small pan combine the flour, butter, sugar, salt, and milk. Place on high heat and cook until thickened. It will take less than 5 minutes. The mix must not boil. As soon as it has thickened it is done.

2. Weigh the mix into a large bowl. Top up with milk to reach the original amount. Cover and leave to cool down completely.

3. Make the dough. Add the yeast to the roux. Mix well. Add the flour and mix to a dough. Desired dough temperature 23C – 24 (74F – 75F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust fermentation time accordingly.

4. Cover and ferment for 45 – 60 minutes.

5. Fold.

6. Ferment for 45 – 60 minutes.

7. Divide the dough into 5 equal pieces and pre-shape. Cover and rest for 30 minutes.

8. Final shape. Place on a non-stick paper lined baking tray and brush some butter in between your buns.

9. Cover and final proof for 1.5 hours.

10. Double glaze with egg. Bake at 170C (340F) fan on for 25 minutes.

11. Leave to cool down slightly and make yourself some delicious hot dogs!