Servings: 16

1,664 g HG Flour (100%) 1,664 g HG Flour (100%)
1,082 g Warm Milk (65%) 1,082 g Warm Milk (65%)
25 g Yeast (1.5%) 25 g Yeast (1.5%)
33 g Malted Barley Flour (2%) 33 g Malted Barley Flour (2%)
33 g Salt (2%) 33 g Salt (2%)
83 g Olive Oil (5%) 83 g Olive Oil (5%)
 
175 g loaves 175 g loaves

Bloom yeast with milk and barley
Combine flour, salt, and yeast mixture
Add honey and oil
Cover & refrigerate overnight
Next Day: subheading: Next Day:
Proofer to 110° F with full steam
Roll dough into log and divide into 175 g triangles
Roll triangle to flatten, then roll to shape
Proof until doubled
Score
Bake 350° F with 60 seconds steam for 15 to 18 minutes