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TRADITIONAL ENGLISH OVERNIGHT DOUGH
MAIN DOUGH
500g Flour
10g Salt
12.5g Fresh Yeast
125g Sponge
3.75g Malt Extract
5g Fat
290ml Water
METHOD
Finished dough temperature 28șc. Mix to a fully developed silky dough and then stand in bulk for 30-45 minutes.
Scale off and hand up, fifteen minutes intermediate proof.
Final mould 75-90 minutes final proof
bake at 210șc for approximately 40 minutes.