Shokupan 3

Ingredients

Note: 10% smaller than last time

Poolish
flour	90g	27%
water	90g	27%
yeast	1g	0.3%
Other
flour	210g	66%
cream	115g	35%
sugar	45g	14%
salt	3g	0.9%
yeast	4g	1.2%

Protocol

• Prepare Poolish and pour into bottom of pan.
• Add cream, flour, sugar, salt, yeast on top. The flour is piled up to make space for a well to keep the yeast dry.
• In maker at 20:55.
• Basic Bread Regular, Light crust
• Timer to complete 06:15 next day.

Results

• A little more done on top, but still very soft.