Ingredients
  • Starter:
  • 150 g sweet starter (mix 10 g of your active sourdough starter with 30 g all-purpose flour, 15 g water and 10 g brown sugar, leave to double then feed again with 50 g ap flour, 25gr water and 10 g brown sugar; when it doubles use in the final dough; the whole procedure usually takes about 1 day and a half at room temperature 21 degrees Celsius).
  • Final dough:
  • 400 g T500 flour (like all-purpose)
  • 100 g T850 flour (bread flour)
  • 2 eggs (108 g)
  • 190 g milk
  • 8 g salt
  • 10 g sugar
  • And 80 g butter
Steps

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