Unit(s) | ||
---|---|---|
Ingredients | ||
Strong Baker’s Flour | 2000 g | 100% |
Diastatic Malt Flour | 20 g | 1% |
Water | 1000 g | 50% |
Fresh Yeast | 40 g | 2% |
Salt | 40 g | 2% |
Butter | 100 g | 5% |
Sugar, White | 100 g | 5% |
S500 CL | 10 g | 0.5% |
Intens Freshness 2-30 | 10 g | 0.5% |
Softgrain Amber Grain CL | 500 g | 25% |
Final Dough Weight | 3820 g |
Complexity level: