- With the water, yeast and flour, form a poolish, leaving it to rise at 22 °C for 1 to 1 and 1/2 hours, in any case until the initial volume doubles in size.
62 pieces
275 g | water |
275 g | Common wheat flour “00” 330 w p/l 0.55 |
11 g | Brewer's yeast |
176 g | water |
61 g | Whole milk powder |
220 g | eggs |
826 g | Common wheat flour “00” 330 w p/l 0.55 |
39 g | Brewer's yeast |
77 g | sugar |
20 g | fine salt |
550 g | Dairy Butter 82 % fat - Sheet |
150 g | Muscovado sugar |
150 g | Almond flour |
6 g | cinnamon powder |
5 g | grated lemon zest |
6 g | eggs |
550 g | Dairy Butter 82 % fat - Block |