Version timeline
Ingredients — v10 (2025-11-30)
28 rows| # | Ingredient | Baker's % |
|---|---|---|
| 0 | flour, Croissant | 100% |
| 1 | water | 80.63% |
| 2 | starter, STIFF | 24.50% |
| 3 | oil, sunflower | 5% |
| 4 | sea salt | 2% |
| 5 | orange ginger purée | 3% |
| 6 | flour, malted barley | 0.56% |
| 7 | Total formula | 215.69% |
| 13 | flour, T80, YORKSHIRE | 25% |
| 14 | flour, YORKSHIRE Wholemeal | 75% |
| 15 | water | 45% |
| 16 | starter, 100% WHITE | 30% |
| 17 | Total formula | 175% |
| 21 | flour, SHIPTON no.4 | 100% |
| 22 | water | 100% |
| 23 | * Not a formla -- for calculations only | 200% |
| 29 | dough, from above | 100% |
| 30 | SULTANAS | 16.50% |
| 31 | currants | 16.50% |
| 32 | Total formula | 133% |
| 44 | cinnamon, ground | 0.30% |
| 45 | allspice, ground | 0.06% |
| 46 | cloves, ground | 0.03% |
| 47 | star anise, ground | 0.06% |
| 48 | coriander seeds, ground | 0.06% |
| 49 | cardamom, ground | 0.03% |
| 50 | fennel seeds | 0.06% |
| 51 | nutmeg, ground | 0.03% |