20 g butter
44 g sugar
240 g milk
melt butter/sugar/milk on low then cool
100 g starter fed the night before
375 g bread flour
69 g salt kosher
place the flour/salt/ starter into a bowl and once the milk mix has cooled stir together and make sure there are no dry bits. form into a ball and cover and let it rest for 1 hour.
after the 1 hour's rest, it's time to start a set of 3 FOLD every 30 MINUTES.
after the 1 1/2 hours with the 3 folds, it's time to let it rest 2 HOURS.
after the 2 hours rest time, it's time to SHAPE.
DIVIDE • ROLL • PLACE on to the baking dish or sheet *depending on the end result
small roll 65g / large 115g
REST 3-4 hours till puffy
BAKE 375F 25-30 minutes
* I make these to either be a dinner roll the small weight 65g or sandwich rolls 115g
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