TOPPING

Method: Combine all of the ingredients in a bowl, and whisk until the mixture is smooth and creamy. Set aside for 15 to 20 minutes before applying to dough.

BUN DOUGH

• Preferment

Method: In a mixing bowl fitted with a dough hook, incorporate all ingredients on low speed. Desired dough temperature is 70°F. Tightly round dough, and place in a covered container. Ferment at 70°F for 12 to 15 hours.

• Final dough

Method: In a mixing bowl fitted with a dough hook, incorporate all ingredients on low speed for about four minutes. Mix on high speed to develop. Mixing times will vary with mixer types and RPM. The dough should feel tacky. Desired dough temperature is 78°F to 80°F. Tightly round the dough, and place in a covered container for one hour. Divide into desired weights, and shape accordingly. The hamburger buns in the photo were scaled at 4.25 ozs. (120 g) each; the hot dog buns were scaled at 3.17 ozs. (90 g) each; the loaves were scaled at 10.6 ozs. (300 g) each. Place the shaped dough on parchment-lined sheet pans. Place the pans in an 80°F proofer and proof to 50 percent to 60 percent, about 30 to 40 minutes. Remove the pans from the proofer, and spread an even coat of Dutch crunch topping on the shaped dough. Return the pans to the proofer to finish proofing, about another 20 to 30 minutes. Bake in a 375°F convection oven until the topping is mottled and browned.