| 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 | |
