Creme Fraiche Coffee Cake

	C	D	E	F	H	I	J	M	N	O	P	Q	R
1	Title -	Creme Fraiche Coffee Cake

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3	Ingredients				Enter Flour or Dough Total Weights for Results From Formula:			WATER TEMPERATURE
4					Flour Total Weight		Dough Total Weight	Desired Dough Temp	Room Temp.	Flour Temp.	Friction Factor	Preferment Temp.	-=> Water Temp
5					1,134.13		4,500.00	78	76	74	33	38	51
6		Preferment/ Starter	Soaker	Final Dough	Preferment/ Starter	Soaker
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8		%	%	%	(g)	(g)	(g)	CONVERT UNITS
9	ap flour			100.00			1,134.13
10	<flour>							Value	Unit	New Unit	-=>	Result
11	<flour>										-=>	<>
12	<flour>
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14	Soaker
15	Preferment/Starter
16	Barm/Mother
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18	butter			55.00			623.77	INSTRUCTIONS
19	sugar			101.00			1,145.47	-To calculate the masses of ingredients, enter a FTW or DTW and select an option
20	egg			62.00			703.16	from the "Calculate" menu on the bar up top.
21	vanilla extract			1.30			14.74	-Use the tables above to find water temperature or convert units as necessary.
22	creme fraiche			74.00			839.26
23	salt			0.64			7.26
24	baking powder			2.20			24.95
25	baking soda			0.64			7.26
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39	Total -	0.00	0.00	396.78	0.00	0.00	4,500.00
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41	NOTES
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43	2250g DTW makes one hotel pan
44	batter also makes a good little dessert pancake
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