Bread Flour 400g
Water 160g
3.8 Hokkaido Milk 100g
Butter 20g
Sugar 10g
Salt 8g
Yeast 7.5g
1st fermentation 60 mins at temp 30 degree
Use [Staub Loaf Pan w/o cover]
2nd fermentation 45 mins at temp 38 degree
Set Program [white bread in bakeware / 700g]
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