Shokupan 2

Ingredients

Poolish
flour	100g	30%
water	100g	30%
yeast	1g	0.3%
Other
flour	233g	70%
cream	127g	38%
sugar	50g	15%
salt	3g	1%
yeast	4g	1.2%

Protocol

• Prepare Poolish and pour into bottom of pan.
• Add flour, cream, sugar, salt, yeast on top. A dry layer of flour separates the poolish from the cream. The flour is piled up to make space for a well to keep the yeast dry.
• In maker at 19:05.
• Basic Bread Regular, Light crust
• Timer to complete 06:15 next day.

Results

• Less cruncy crust. This makes it a little harder to slice
• Top is still a bit undercooked