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Why I Love This Recipe

Ingredients You'll Need

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.

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