Shokupan 4

Ingredients

The bread has been very loose, but after sitting out for some time it firms up. I'm setting the timer to finish earlier today.

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

Protocol

• Prepare Poolish and pour into bottom of pan.
• Add cream, sugar, salt, flour, yeast on top. The flour is piled up to make space for a well to keep the yeast dry.
• In maker at 21:10.
• Basic Bread Regular, Light crust
• Timer to complete 05:30 next day.