30min · 16 servings 500 g strong flour (half white half wholemeal) (4 ¼ cups) 300 ml tepid water (1 ¼ cups) 10 g salt (1 ½ TSP) 15 g honey (¾ tbsp) 15 g unsalted butter (1 tbsp) 7 g fast action dry yeast (2 TSP)
