Thank you to Melvyn for sending in this delicious recipe!
Yield: 12 buns Method is flying ferment
Take the desired dough temperature that you require and multiply it by the number of factors that will effect the final dough temp. In this case that will be 4 i.e The preferment, the flour temp. the room, & the water/milk temp, then subtract the temperature of the room, preferment, & flour to arrive at your required water/milk temperature. i.e. Final desired dough temp. = 25c so 4 x 25 = 100 lets say for a simple example the room, flour and preferment are all at 22c Therefore subtract 66 from 100 = 34c which is the temperature of water & milk required to achieve your desired dough temperature.
“ONE A PENNY TWO A PENNY HOT CROSS BUNS”
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