Salt Bread Cantoast Bakery

• annokset: 50

Ainekset

624g poolish (or sourdough starter)

• 100 parts water

• 100 parts flour

• 1 part yeast

• Let rest overnight

680g water

168g egg (roughly 60g per egg)

990g bread flour

597g cake flour

90g milk powder

35g salt

158g sugar

30g yeast

133g butter

Tangzhong (1 part flour to 5 parts water):

• 80g flour

• 400g water

If adding tangzhong

• REMOVE 180g from the water in the recipe

NOTE:

tangzhong water is extra! You can choose not to make with the tangzhong! All ingredients are listed without tangzhong.

Ohjeet

Combine all ingredients except butter in a mixing bowl and mix for about 10-15 minutes.

Let rest for 10-15 minutes. Then start mixing again with the butter thrown in for another 10-15 minutes or until the dough gets to window pane.