This is a little twist to test a bread run.


1 cup bread flour
1 tbsp granular sugar
1 tbsp diastatic malt
1 tbsp wheat gluten
1 tbsp active dry yeast
1 cup water at 118-120 degrees F

Blend the bread flour, granular sugar, diastatic malt, wheat gluten and active dry yeast in the stand mixer bowl. Add the water and whisk together into a paste. Cove with plastic wrap and allow to sit for one hour. Mixture should feel warm and become bubbly as the yeast is activated and the fermentation process begins.

2 cups bread flour
2 tbsp bread flour
2 tbsp melted butter
1/2 tsp salt

Add the remaining ingredients, return to the stand mixer again with the bread hook and run for 14 minutes.

      


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