*Sweet Stiff Starter*
25g sourdough starter (active and strong)
75g bread flour
35g water
15g sugar

*Dough Ingredients*
200g bread flour
35g sugar
4g salt
50g milk
85g egg
70g unsalted butter
All the sweet stiff starter

Method
➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.
➡️ Mix everything except butter till dough comes together and is strong.
➡️ Add butter in 2-3 batches and knead until butter fully incorporated, and dough achieves window pane.
➡️ Bulk proof the dough for 2hrs at 28C
➡️ Punch down the dough and split into 24 equal parts
➡️ roll into a smooth dough, rest for 15mins
➡️ roll out the dough and shape into a log shape
➡️ place 3 dough in each mini loaf cavity
➡️ Final proof at 28C for 3.5-4hr or until dough rises 1.5x
➡️ egg wash and snip the top of the dough
➡️ pipe with the softened butter along the groove
➡️ Bake at 180C for 20mins

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