Ingredients
- 100 g whole milk
- 20 g bread flour
- 350 g bread flour
- 15 g milk powder
- 7 g instant dry yeast
- 7 g salt
- 1 whole egg + 1 egg yolk
- 80 g whole milk (at around 77°F (25°C))
- 20 g honey
- all the tangzhong (at room temp)
- 65 g unsalted butter (softened at room temp)
- 45 g unsalted butter
- 1 handful fresh sage leaves
- 20 g honey
- flaky sea salt