Sourdough Hamburger Buns

If using instant yeast, divide the amount in 3.

Complexity level:

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Mixing:	3 minutes slow, then +/- 6 minutes fast.
Dough Temperature:	28°C
Bulk Fermentation:	20 minutes.
Scale:	1700g / 30 pieces
Intermediate Proof:	5 minutes
Make up:	Divider moulder 4,5
Final Fermentation:	15 minutes in bakery and flatten down. 70 minutes at 38°C, 90% RH
Decoration before baking:	Spray with Sunset Glaze and sprinkle with Sesame seeds
Oven Temperature:	230°C
Baking Time:	8 minutes.