hardough bread experiment

@feedandteach’s original
- Flour: 100%
- Milk 50%
- Brown sugar: 8%
- Salt: 2%
- Butter: 4%
- Shortening: 4%

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Rough adjustments
- 600g flour
- 80g milk, rest water
- 68g flour and 68g milk-water for yudane
- 80g ish levain, maybe 90% hydration?
- 8% all butter
- a little extra water during the mix (20g)
- SDT ~70F, put in the proofer for 90mins at 82F