| 1.12 lb | Flour, all-purpose |
| 1.12 lb | water |
| 0.85 gram | Yeast |
| 2.24 lb | Poolish |
| 2.62 lb | Flour, all-purpose |
| 1.12 lb | water |
| 0.27 lb | Egg, beaten |
| 10.93 gram | Yeast |
| 49.91 gram | Butter, softened |
| 24.95 gram | salt |
| 24.95 gram | Malt Powder |
| 49.91 gram | Sugar |
Make the poolish the night before. Mix the ingredients on low for 3 minutes, then high for 6 minutes.
Turn into a proofing box and let ferment for one hour
Fold on table being sure to avoid new flour (brush it off). Return to proofing box. for another hour.
Divide into 1.5 lb. portions (may have a little left over so you can go heavy). Shape and place on proofing board for 1/2 hour
Shape and place on proofing board with linen untill done, about an hour.
Bake at 390 for about 30 minutes.