I had another go at Bath Olivers this evening, reducing each ingredient by half except for the milk, which I increased from 100ml to 125ml. The result was a softer dough, which was much easier to work but, after baking (at 160°C) came out more like bread. I think they will stale more quickly than the ones I made just over a week ago (and finished off this evening) although they taste great tonight. I also mixed the sugar and yeast into the milk and let it rest for a few minutes before adding to the flour and (salted) butter.

I’ll see if I can get another batch done, for which I’ll probably bring the milk down to 75ml and roll out thinner using the pasta machine, because it will be a less flexible dough).