First and the second photos are new, third and forth are from the previous attempt.
It’s my second time doing it. I hearkened to your advice, and it looks a lot better than the first batch I shared with you the other day.
I kneaded it at length. I used two pounds of flour with approximately 70% hydration. I didn’t use any additional flour during kneading to avoid messing with the hydration level. I slapped the dough onto the counter and pulled it for about an hour and a half until it stopped being sticky and held its shape. I'm not sure if it should be taking that long—maybe there’s something wrong with the technique, or I need a stand mixer. I did the windowpane test, and it passed. I shaped the dough after watching some bun boule rolling videos on YouTube. I glazed it with egg yolk and milk, and voilà!
I should probably be studying for the SAT; I don’t know why I’m doing this instead. I’ll probably flunk the exam—so if anyone needs a bakery apprentice, I’m up for it. No satire intended 🙂
I’ll work for “a few crumbs and a place to hide” anywhere. Also, I think it’s clear that I’m a quick learner.
by 8Zappa8
8 Comments
Congrats on the new beautiful buns!!
You will ace your SAT exam too😊
Nice job! This is what happens when people listen to advice. Keep going.
Looks great! If you’re struggling with kneading higher hydrations try folding instead. Takes a bit longer to proof but means you’re not having to deal with a very sticky dough that seems to have no end in sight
That looks great! Can I get the recipe, please? Thanks
Those look really good!
Great job!
I feel like no one’s reading the post–an hour and a half?!! No wonder you got lazy when it came time to glaze them lol
What kind of flour are you using? 70% is not so high that it should give you trouble, should take like 6-7 minutes. My best guess is that your flour is too low in gluten.
You don’t have to toss it though. You could switch to doing no-knead, or even just lower the hydration to ~60%. Lower hydration and gluten actually works nicely for buns like this, makes them more tender and less chewy.
I was going to ask what you changed about your process, but then I saw an hour and a half
I assume 1.5 hours was an exaggeration. Those look smooth.