SAYKA "Yerevan" How to bake BREAD! Dough for Bread
Saika "Yerevan" (form 30 * 11 cm, volume 1.8 liters)
Opara:
300 gr. white flour
220 gr. water
9 g. pressed yeast (or 3 grams of dry fast-acting)
Dough:
voucher
200 gr. Wheat flour
70 gr. water
25 gr. Sahara
25 gr. butter, room temperature
6 g. salt
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