~ by Mark Hellermann, Pastry Chef Instructor, CKCA
The key to this recipe is to weigh each individual ingredient using a kitchen scale. Students in the Professional Baking & Pastry Program recommend the following breakdown of ingredients. Baking is, in fact, a more exact science than cooking, because the raw materials in baking react with one another on a chemical level to create something entirely new.
Precise amounts of ingredients are a key training point in a baker's education, to train the baker to be alert to how even the tiniest change in ingredient amount or quality affects the outcome of a recipe.
8 ounces water
3/4 ounce fresh yeast
1 pound 4 ounces bread flour
4 ounces egg yolks