High Percentage of Fats in Bread
this is the first time posting on here and i'm hoping that some expericence bakers will be able give an idea on this question of mine, I've asked on another forum but got no answers.
The link below is for a Dan Lepard's recipe of some Soft Baps (Bread Rolls) which contain some butter, 75g butter to 815g of flour.
The method of these baps of making up the sponge leaving it for a couple of hours and then adding the liquid fat to it has got me wondering about doing the recipe this way around?
Is it because of the amount of fat in the recipe and that will inhibit gluten development? so you start the gluten to develop before adding the fat?
I read in the How Baking Works book that fat can stop gluten development by stopping the wheat absorbing the water therefore halting the process...which is what makes me wonder that this recipe is constructed this way to compensate for that?
In the past when I've asked why make a Sponge for a bread recipe I've been told is to add flavour to the bread...but wondered if it's also to do with the gluten development?
would that make sense...or am I going down the wrong pathway?