Recipe (adapted from Devoted to Bread)
High protein flour 72%
Low protein flour 28%
fresh yeast 2.4%
olive oil 8%
pre fermented old dough 20%
Combine all dry ingredients and then add in egg, and water bit by bit until the dough is formed. Add in olive oil and and knead the dough until window pane stage. Proof for 1-1.5 hours until the dough becomes twice the original dough size. Shape and rest the dough into the muffin tray for 15mins. Fill in the egg milk mixture and ham. Proof for another 15mins.
Bake in preheated oven at 180C for 20mins.