That is one other ingredient adjustment trial, this time with considerably elevated yolks however not excessive hydration. It strikes barely within the “European” route whereas nonetheless being lofty and lightweight. I appreciated the end result, and the dough dealt with extraordinarily properly.

Fermentation was on the right track, tripling in precisely 12 hours at 23C. Remaining dough rise took precisely 4 hours. 

The massive, agency bubble after mixing the second dough was good to see:

Good excessive oven spring whereas nonetheless properly formed:

 Very mild and shreddy crumb