Normal mixing time: ± 10 minutes in a spiral machine and ± 15 minutes in a fork machine

NOTE: Kneading times depend on the rotation / speed of the kneader

Let dough stand + 10 minutes (initial leavening). Weigh into desired units, roll and stretch slightly. Roll out and place in suitable mold. Let it ferment in oven for ± 90 minutes (intermediate fermentation). Bake at 230º Celsius, with steam at the beginning, for pans without lids. Baking time depends on the weight of the molds. Hamburger and dog buns: weigh 2,4 Kg for units of 80 g; in the hamburger buns, add sesame seeds to decorate. Let it ferment in oven ± 90 minutes. Bake for ± 15 minutes at 250º Celsius, with steam in the beginning of cooking