- 汤种: bread flour: 20g, water: 100g, bread flour: 250g
- yeast: 4g, salt: 3.75g, egg: 38g, honey: 30g, cream: 35g, milk: 23g,
butter: 18g,dissolve yeast and sugar in water
- optionally wait for 20 - 60 minutes before kneading to let gluten
develops automatically
- knead bread for 20 minutes, add butter at the 10 minutes mark
- 60 minutes proof + optionally 15 minutes wait + 60 minutes
proof
- bake with 180 degree for 25 minutes