After the sponge dough has fermented, add cooled scalded cream, eggs, sugar, salt and remaining bread flour. With dough hook attachment mix on medium speed the dough. This should take about 10 minutes, the dough will be sticky but should be too sticky to fingers. If very sticky mix a little longer, caution not to add too much flour this makes a heavy dough. Stretch dough to see if it will form thin window pain like structure. If it doesn’t form the gluten is not developed enough. Note this is enriched dough so it takes lots of mixing to achieve proper structure.