2nd try at Sour Dough = 1 Win + 1 Loss, Hot Cross Buns, Boule
This took over 2 days with the mixing and rising and proofing and cold fermentation. Also doing both things during the same time
The Boule :
I still do not have my Dutch oven , so found a recipe for a stone in oven
The Levain was 80/80/80 , 4 hour rest. then made the dough . All the stretch and folds, and everything over two days. Final day today out of cold fridge final roll and fold and into the oven on a hot rock. I might have slashed 8 minutes before ready to go in oven, as the slashes seemed to go away.
Out of fridge today, tuck and roll and onto the paper.
Into oven, (I know glass a little dirty )
Now this is where the problem started , about half way through, the Goyer started and seemed to come out of the end. I watched it get bigger and bigger , oh well.
Will let cool down and slice if it will, lol
The Hot Crossed Buns :
Love me some desserts , so tried this first. Glad I did. This also was over the same two day time frame.
Made the levain first , then the recipe once it was ready . i doubled the batch to make 2 dozen.
I used raisons as not into currents, chopped them some ands soaked in vanilla extract and little water to plump up. Made the dough, let rise for 6 hours, roll out long and cut into 92 gr am pieces. Tucked and rolled . Lit rise for another 18 hours almost double in size.
Next day when ready, Today. Made a honey wash instead of egg before going into the over. 350 deg.
Out of the oven when they reached IT of 190 deg. and topped after 5 minutes with an orange glaze.
After cooled down ( hard not to grab 1 or 3 ) added the Cream Cheese frosting I made .
And the inside was cooked great, and tasted very good, and than the crows , I mean women, came in and started eating. lol
So it was a win for the Hot Crossed buns, and a loss for the Boule.
So I will say a good couple of days of baking and learning. Back at it soon
David
This took over 2 days with the mixing and rising and proofing and cold fermentation. Also doing both things during the same time
The Boule :
I still do not have my Dutch oven , so found a recipe for a stone in oven
The Levain was 80/80/80 , 4 hour rest. then made the dough . All the stretch and folds, and everything over two days. Final day today out of cold fridge final roll and fold and into the oven on a hot rock. I might have slashed 8 minutes before ready to go in oven, as the slashes seemed to go away.
Out of fridge today, tuck and roll and onto the paper.
Into oven, (I know glass a little dirty )
Now this is where the problem started , about half way through, the Goyer started and seemed to come out of the end. I watched it get bigger and bigger , oh well.
Will let cool down and slice if it will, lol
The Hot Crossed Buns :
Love me some desserts , so tried this first. Glad I did. This also was over the same two day time frame.
Made the levain first , then the recipe once it was ready . i doubled the batch to make 2 dozen.
I used raisons as not into currents, chopped them some ands soaked in vanilla extract and little water to plump up. Made the dough, let rise for 6 hours, roll out long and cut into 92 gr am pieces. Tucked and rolled . Lit rise for another 18 hours almost double in size.
Next day when ready, Today. Made a honey wash instead of egg before going into the over. 350 deg.
Out of the oven when they reached IT of 190 deg. and topped after 5 minutes with an orange glaze.
After cooled down ( hard not to grab 1 or 3 ) added the Cream Cheese frosting I made .
And the inside was cooked great, and tasted very good, and than the crows , I mean women, came in and started eating. lol
So it was a win for the Hot Crossed buns, and a loss for the Boule.
So I will say a good couple of days of baking and learning. Back at it soon
David
