This is a little twist to test a bread run.

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


2 cups bread flour
2 tsp active dry yeast
1/2 tsp salt
1 tbsp honey

Blend the bread flour, granular sugar, diastatic malt and active dry yeast in the stand mixer bowl. Add the water and whisk together into a paste. Cover with plastic wrap and allow to sit for 30 minutes. Mixture should feel warm and become bubbly as the yeast is activated and the fermentation process begins. Add the remaining ingredients and mix with a bread hook for 12 minutes. Remove dough hook and let rise for 15 minutes.




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