| 5.0 each | Egg |
| 35.0 gram | powdered milk |
| 1.6 lb | water, weight-eggs + water |
| 25.0 gram | Oil |
| 17.9 gram | salt |
| 2.0 lb | Flour, all-purpose |
| 2.9 gram | Yeast |
tare the pitcher
scramble the eggs in the pitcher
add water to a total weight of 1.6 pounds
add salt and mix
add milk powder and mix
add oil and mix
Weigh flour into plastic bucket. Add yeast, and then pour egg mixture over the flour.
Mix by hand into a mass.
Cover and let rest 20 minutes.
Fold by hand about 20 times and let rest 20 minutes
Fold by hand about 20 times and let rest 20 minutes
Fold by hand about 15 times and let rest 2.5 hours.
Scale and preshape
Let rest about 10 minutes, then shape and proof for about an hour. Bake at 425.