The Standard Recipe and an oil change!

Hello there!

So, I've decided that my "Standard Recipe" (SR) is going to be the following:

Flour: 330 grams
Water: 220 grams
Sugar: 15 grams
Salt: 7.62 grams
Yeast: 8 grams
Butter: 25 grams.


Now, keeping this in mind I did my first intentional variation off of the standard. I did a loaf replacing the butter with 25 grams of Peanut Oil.

The internal texture and rise heigh of the product was practically identical to the SR. However, the crust was "crunchy" relative to butter based baseline. The flavor wasn't really affected, but you could tell that something was different, even if you couldn't put your finger on what it was.

I would make this variant again.

Variant:

Flour: 330 grams

Water: 220 grams
Sugar: 15 grams
Salt: 7.62 grams
Yeast: 8 grams
Peanut Oil: 25 grams.