Combine all dough ingredients at 28°C. Ferment for 30 minutes.
Weigh out 30g of dough - round it up then let the dough rest for 15 minutes.
Round the dough and place it on the silform mat.
Final ferment for 60 minutes at 28°C and 80% R.H.
Brush with Sunset Glaze and sprinkle crumble.
Bake in an oven with an upper temperature of 190°C and a lower temperature of 170°C for 15 minutes.
Sprinkle some powdered sugar.
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