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Ingredients
  • 80g Active, fed starter
  • 80g AP flour
  • 50g Water
  • subheading: This yields 210g of levain at 75% hydration. Wait for your levain to at least double (ideally triple) before mixing dough:
  • 500g All-purpose flour (11 to 12% protein)
  • 135g Whole milk
  • 190g Eggs (about 4)
  • 190g Unsalted butter (room temperature)
  • 50g Caster sugar
  • 11g Salt
  • 200g Levain
Steps
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