Cooking tips and hacks

4 minutes on high.

Let sit in microwave for 1-2 minutes.

Transfer to cutting board.

Cut the large cob end.

Squeeze the pointy end to remove the cob leaving all the string and husk behind.

10 mins at 130 deg.

Wait 30 seconds

Transfer to a bowl of cold / ice water to cool.

Crack shells to peel and enjoy your soft, runny yolk eggs.

1 1/4 teaspoons yeast

420 grams bread flower

290ml Water

1 1/2 tablespoons Olive Oil