33% preferment
-204.86oz Bread Four
-204.86oz water
-.5oz yeast
100% bread flour 415.94oz
44.52% water 185.2 oz
2.56% yeast 11.92oz
2.3% Wheat Germ 12.42oz
1.5% salt 6.23 oz
epi cut- looks like leaves
fougasse cut- three holes
Onion Walnut Bread
Sponge- All purpose
-3.9oz Bread flour
-6.5oz water
-1/3 tsp instant yeast
-plus the 1/3 tsp from dough
1 lb bread flour
1.5oz rye flour
2oz whole wheat
9oz water
1/2 oz salt
3oz walnuts
6oz onions
add 1 TB of powdered sugar to the onions and place in the oven to carmelize
mix flour, preferment, and water
at speed 2 after 5 min- windoe pane test
add oinion and walnuts
bench rest
place in brotform- bread basket and proof
Milk Bread
yeast 1/2 oz
Milk 9oz
Bread Flour 18oz
sugar 1.75oz
Salt .375oz
Eggs 1.57 oz
Butter 2.5oz
Malt .165 oz
flour, maly, yeast, and milk, egg in mixer
at speed 2 add salt
add sugar- slowly
add butter- slowly
bench ferment 1 hour
2oz peices roll out
figure eight and double knot
egg wash
Modified method- add fat at the end- tenderize
osmotolerant yeast- can tolerate higher amounts of sugar
