First Attempt

Ingredients

Poolish
flour	135g	50%
water	150g	56%
yeast	1g	0.4%
Other
flour	135g	50%
sugar	35g	13%
butter	14g	5%
salt	3g	1%
yeast	4g	1.5%

Protocol

• Poolish in fridge at 21:30 day 1.
• Other ingredients added 17:00 and returned to fridge day 2.
• Basic Bread Regular, Regular crust
• In maker 19:15 day 2.
• Timer to complete 06:15 day 3.

Results

• Crunchy crust
• Light interior
• Slightly chewy