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A Number One Egg Bread

Reviewed: Jul. 8, 2012
Overall, the recipe is excellent, and tasting it made me discover that this might very well be how some of my favourite Chinese buns are made. It came out fluffier than anything I've baked yet, and might become one of my favourite methods to use. The only problem that I have with the recipe is that it called for much too little flour, or too much moisture. I accidentally used all 560g of bread flour to begin with, which is (I presume) all 4.5 cups, but the pre-rise mixture was too sticky, and unworkable. Seeing as how the recipe uses AP flour, this should have been more than enough, but I ended up adding...perhaps another 100g of flour to the mixture to get the cohesive unit that I am used to working with. If anyone could post what they used in baker's percentages, that would be fantastic. I would love to make this again, but it would help to have a solid recipe for reproducibility. Thanks everyone!
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