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Dough - Milk and Honey bread or buns Use this dough to make cute freeform loaves baked in large baking sheet, or hotdog buns or hoagie rolls! Smaller Recipe to mix by hand:
5 oz boiling water 16 oz milk 2 oz butter 1 oz honey 5-8 oz starter ~When mixing by hand add the flour in until you can stir the dough into a very smooth batter. Mix and rest until it becomes very smooth. Then stir in the rest of the flour. This keeps you from getting lumps of flour in your finished bread. 1 T salt 28 oz white all-purpose flour Wet the top of the dough with wet hands and sprinkle yeast on it: 1/4-1/2 oz yeast Let it sit on top while you rest dough 20-30 minutes. Stir, fold, rest in the bowl until it is springy. Rise 30-60 minutes. Form and rise 15-30 minutes. Bake on ONE 2/3 sheet pan. Convection bake 375* about 15-20 minutes. ~Combine in bosch mixer with dough hook:
10 oz boiling water (to warm the milk up) 32 oz milk (If using half whey, half milk; add extra 1/4 c flour) 4 oz unsalted butter, room temperature 2 oz honey 10-16 oz starter Mix in: 56 oz white bread flour 2 T salt Rest 20-30 minutes after it is a shaggy mixed ball. Add: 1/2 - 1 oz yeast Knead until very smooth and completely cleans the bowl. Turn out onto moist counter and stretch and fold to make sure it is strong and soft and springy. Rise 30 - 60 minutes until nearly doubled. Watch out! This rises very fast. Be ready to form the dough. Form quickly into: 32 hot dog buns (3.5 oz each) on TWO lightly oiled 2/3 sheet pans. OR 40 hot dog buns (2.8 oz each) I used half this recipe - 56 oz to make: 5 - 11 oz small loaf pans 20 hot dog buns (2.8 oz) AND 7 oval shaped loaves (8 oz) 7 freeform loaves (16+ oz) Cover with wet bread towel and rise formed dough 15-30 minutes until well rounded and full looking. Mist with water THEN mist again 5 minutes later. Score loaves. Bake both sheets 15-25 minutes at convection bake 375* until golden brown and 190*-=200* internally.
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