Enriched true-sourdough trial #1-2: Fixes to my 'roti gambang' as pain viennois

So, I took time to fix my previous roti gambang, both formula-wise and makeup-wise. I decided to do pain viennois approach, but at 60% hydration. I was quite surprise to know that pain viennois can be done at hydration as low as 50% (which will be a lot closer to the traditional scone-style roti gambang). But after few tests, I like the mouthfeel of 60% hydration better. This is my fifth trial batch.
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