Kaiser Bun Recipe

INSTRUCTIONS FOR THE BIGA:

1. Add flour, water, and yeast into mixing machine with the hook attachment, mix 4 minutes on slow speed then by 2 minutes on medium speed.
2. The dough will be about 85% developed.
3. Put the biga dough into a greased container or bowl that is double the size and refrigerate for at least 12 hours before adding it to your final dough.

INSTRUCTIONS HOW TO MAKE KAISER DOUGH:

1. Add the dry and wet ingredients into a mixing bowl with hook attachment (Kitchenaid machine) and mix on slow for 2 minutes, add the biga, and mix on slow speed for 3 minutes then on medium-high for 5 minutes or until dough is fully developed. If your using Industrial mixer then your mixing times should be 8 slow and 5 fast.
2. Bulk Ferment the dough for 1 1/2 hours, then process on your line or cut individual pieces at 100 grams and round dough into a ball shape.
3. Rest dough balls for 20 minutes.
4. Sprinkle the surface of the dough balls with flour, flatten and dock with kaiser stamp.
5. Place the formed kaiser dough onto boards with flour with docked side facing down onto the board.
6. Another option is to use a baking tray. If you using trays the crown surface of the kaiser bun should be facing upward.
7. Proof inside proofer for 60 minutes or at ambient temperature for 120 minutes.
8. Once proofed bake at 200 Celsius for 18 minutes.