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40 gms of Sourdough 100% hydration
60 gms flour
100 gms water
50 gms of water
15 gms of honey
And 3 gms of dry yeast
300 gms of bread flour
20 gms of powder milk
6 gms of salt
100 gms of water
When the dry yeast is ready add it to the flour , powder milk and salt mixture , add the starter
you made and
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Transfer to a greased bowl and let it bulk ferment until double then deflate and let it bulk
ferment again until double, deflate gently and shape , put it in a 8x4 greased pan and let it
proof , follow the instructions in the video , for the brown sugar, cinnamon raisin swirl just
roll up the dough after the second bulk ferment and add the sugar cinnamon mixture the add
the raisins and roll it and put in the pan .