20g Instant oatmeal
50g Water
Bread Dough
(A)
20g Dark Brown Sugar
20g Dark Brown Sugar
120ml Water (WARM)
½ tsp/3 g Salt
20g Honey
Water Roux
(B)
250g Bread flour
1 tsp/3 g Yeast
(C)
15g Margarine/ butter
- 170C for 30 minutes
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