1. Mix water, half the flour, butter, yeast, malt
2. Add remaining flour and salt
3. Knead for 5 minutes
4. Measure out and ball with tension. Rest for 5
5. Flattened ball and make cylinders. Rest for 5
6. Ferment uncovered for 40 minutes
7. Refrigerate uncovered for 60 minutes
8. Preheat 425F/218C
9. Dip in the lye solution, Cut tops and Salt
10. Bake for 20 minutes
meatflaps-69
0/10 lidl shite
Six_days_au
These look amazing!
What is the purpose of the Lye Dip?
I looked it up, but I’m sure I didn’t find the correct context (cleaning products and draing cleaners).
wht-shadow
If I had awards to give sir. You would have one. 🤙🏼
6 Comments
4 rolls
* 250g Bread Flour
* 140g Warm Water
* 15g Butter Softened
* 5g Salt
* 5g Dry Malt
* 5g Yeast
4% Lye Dip
* 200g Water
* 8g Lye (potassium hydroxide)
Steps
1. Mix water, half the flour, butter, yeast, malt
2. Add remaining flour and salt
3. Knead for 5 minutes
4. Measure out and ball with tension. Rest for 5
5. Flattened ball and make cylinders. Rest for 5
6. Ferment uncovered for 40 minutes
7. Refrigerate uncovered for 60 minutes
8. Preheat 425F/218C
9. Dip in the lye solution, Cut tops and Salt
10. Bake for 20 minutes
0/10 lidl shite
These look amazing!
What is the purpose of the Lye Dip?
I looked it up, but I’m sure I didn’t find the correct context (cleaning products and draing cleaners).
If I had awards to give sir. You would have one. 🤙🏼
Buns 👍🏻
Well done!