I want to make some cheesy bread for a party with this style of dough.
Was thinking about using this formula with 61hr CF, 3hr room temp warm up, and 5hrs room temp in pan before baking.
Flour - 100%
Water - 62%
IDY - .791%
Salt - 2%
Sugar - 2%
Oil - 2%
I'm open to suggestions on the percents above, i'm more concerned about the fermentation time and open to suggestions for that.