the recipe
Ingredients
- 12000 g Dolcevivo
- 5400 g Water
- 2400 g Butter
- 1200 g Egg yolks
- 12 g Fresh brewer's yeast
Directions
- Knead Dolcevivo with the water and the fresh brewer's yeast, until obtaining a correct gluten network.
- Add in more steps the egg yolks and when these will be completely absorbed, add the butter in more steps.
- Close the dough at 24/26 degrees and put into the proofer at 22 degrees for 12 hours or bring the dough to quadruple
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