Pan de Muerto

Once dough is fully mixed, divide into equal amounts of 1 lbs pieces and 4oz pieces.
Round and let rest under plastic cover for 10 minutes.
After rest, round 1lbs pieces and place on a baking sheet pre-coated with butter or shortening.
Using your thumb, press down on the top of the boule.
Divide the 4oz pieces into three 1.2oz pieces and one 0.4oz piece.
Roll out the 1.2oz pieces (like shaping a baguette) and use your fingers to mark in three equidistant places.
Place crosswise on top of boule (as seen in picture).
Round 0.4oz piece and place on top.
Place in a rack, cover with plastic and let floor proof.
Once fully proofed, Spray with Sunset Glaze and sprinkle with sesame seeds (if desired).

Complexity level:

Mixing Spiral	3' 1st speed, 12-14' 2nd speed
Dough Temperature	82-84°F
Bulk Fermentation	30' ambient temperature
Scale	1lb, 4oz
Intermediate Proof	30' ambient temperature
Make Up	Round Pan de Muerto
Final Fermentation	60-75' at 90°F, 80% humidity
Decoration before baking	Sunset Glaze and Sesame Seeds
Oven Temperature	310°F
Baking Time	22-24'

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