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Serves | Prep Time | Cook Time

Ingredients

Bread Flour 998
Milk 930
Yeast, dry 32

Final Dough
Bread Flour 998
Eggs 340
Sugar 599
Butter 399
Salt 41
Malt syrup 9
Sponge 1960


Prep: Make topping same day as dough / keep it in the refrigerator until needed


1. Sponge: Mix the sponge the same day as the final dough.


Mix Sponge in 12 qt. for 2 min on 1st speed and 1 min on 2nd speed


Allow to ferment for 30 minutes


2. Mixing Final Dough: Blitz method / Develop gluten first / Add sponge, eggs, 1/3 of the BUTTER, malt,


malt, flour, and salt. Hold back 2/3 BUTTER and the SUGAR.


Mix for 4 minutes on low and 2 minutes on high. The dough should have "Improve" mix.


Then Blitz in 1/3 of pliable butter on high speed. Scraping and keeping the dough on the


hook. Add sugar in two stages keeping the dough on the hook. Then Blitz in 1/3 of


pliable butter on high speed. Mix "Intense"


3. Bulk Ferment: 1 hour


4. Divide: 2 oz. each or a press of 36 at 4.5 lbs


5. Intermediate Ferment: 10 minutes


6. Shape: Shape round and place them 3 x 5 on sheet tray with paper.


Cover with plastic wrap and place in refrigerator overnight.


7. Final Ferment: overnight in refrigerator / remover from refrigerator and place topping on


Place in proofer for about 45 to 60 minutes.


8. Bake in Rack oven: 375*/350* F 13 minutes.


Pairs Well With


Notes

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