Greetings all,
Last week I tried the Portuguese sweet bread from the book titled "Bread and Pastry" by Micheal Suas. All I can say is that it is pretty darn good! I highly recommend it.

Question, I noticed that the dough can double its original size 4 times. However, I baked after the dough doubled in volume from its final shape. Would it be better to wait till the dough doubles its original volume 3.5 times?

The following is the formula.

Preferment

• bread flour
• water 192%
• yeast 32%
• milk powder 90%
• sugar 45%

ferment for 1hr at 70 degrees

final dough

• bread flour
• water 40%
• eggs 15%
• yeast .4%
• salt 1.29%
• sugar 30%
• butter 14%
• sponge 35%

Mix all, wait till doubled in volume, shape, wait till doubled in volume, bake!

I baked with convection, a little steam, at 380F for 20-30mins. I also did a quick egg wash on 2 and sprinkled a little raw sugar. I plan on making a cinnamon sugar version and another one with fruit and nuts.

extra chunky chocolate chip cookies. (http://allrecipes.com/Recipe/Best-Big-Fat-Chewy-Chocolate-Chip-Cookie/Detail.aspx)