Hi there, just setting up a small home bakery for my buns and want a clean label. So using tanzhoung method for softness and shelf life. What flour should I be using do you think? I hydrate with full cream milk and eggs at about 70% and enrich with 15% butter and also brown sugar. I need the dough to be soft but with enough structure to hold the sticky goo in the middle and underneath (on top when inverted). Any tips would be much appreciated:)
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