65% hydration, 5 hour bulk ferment + 2 hour proof. 260g balls. Used sourdough starter for flavour, but also dry yeast to make the process faster and consistent at different temperatures. For toppings tried homemade chouriço and it was very good.
40g leite em po 🫃 50g de mel 27g orange peel homegrown 🍊 5g high quality cinnamon 4g generic vanilla extract High quality pasture raised butter ⚠️ 100g port white, reduced 🇵🇹 75g sultanas, 130g depois de masceradas. Desta vez bulk ferment no frigorífico, depois laminação, e proof a 25C. Mais leve!
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