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What is Overnight Poolish Soft Bun Recipe about?

This document provides a recipe for overnight soft bun dough using a 16-hour poolish method. It involves making a poolish starter by mixing water, yeast, and letting it proof for 1 hour then refrigerating for at least 16 hours. The main dough is then made by mixing flours, milk powder, sugar, salt, yeast, eggs, water and the chilled poolish. The dough is kneaded for 10 minutes until elastic and butter is kneaded in. It rises until doubled in size then is shaped into balls or rolls. The shaped buns rise agai

Author

Arthur

Language

EN