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Commercial Sourdough Brioche with Butter and Milk Powder
Original Prompt
"Create a formula for sourdough brioche dough with an overnight bulk fermentation at 66ºF (19ºC). The dough should include eggs and unsalted butter, and be balanced for a rich, tender crumb typical of brioche. The recipe should specify ingredient weights in metric units and provide clear instructions for the bulk fermentation and subsequent steps."
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AI Recipe Notice
Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.
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