I thought I read “makes 12”! I split the process in 2 where I made a biga with 70% of the flour, and left it to ferment overnight. Also made a flour roux, and mixed everything together the next day. Dough was shaped and final proofed in the fridge overnight. Baked in the morning so we would have warm morning buns for breakfast. Used 7gm yeast instead of 21gm, and increased salt to 1tsp. We love it! Many thanks Nigella.
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