Uploaded December 2024 | Updated September 2026, 1 week ago

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*Sweet stiff starter*
25g starter
80g flour
35g water
15g sugar

*Dough*
220g bread flour
20g sugar
4g salt
1 egg
105g milk
20g butter
All of the sweet stiff starter

Method
➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.
➡️ Mix everything except butter till dough comes together and is strong.
➡️ Add butter in 2-3 batches and knead until fully incorporated, and dough achieves window pane.
➡️ Bulk proof the dough for 2hrs at 28C
➡️ Punch down dough and divide into 20g each, round it up. Rest for 15mins
➡️ Roll out and wrap sausages
➡️ sprinkle water and coat with Parmesan cheese
➡️ Final proof. 3.5hr at 28C.
➡️ Bake at 180C for 13-15mins