70% Canadian 30% khorasan 0.001% diastatic malt flour
Pushing the upper boundaries of hydration, these were just over 80%.
The sticky dough is difficult to work with but they have a better rise and consequently a lighter texture.
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Internal pic when you can.
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Ciabatta like ?
No, not as open as that, just lighter than the normal buns I make. They’re seeded, linseed, poppy, sesame & hemp, which usually makes them slightly heavier but the increased hydration counters that.
I’ll be having a couple for breakfast so I’ll post an internal pic.
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Not quite as open as ciabatta but pretty close for what is a very basic recipe.
Even better when they were filled with smoked bacon & fried tomatoes!
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Scooped out the inside for fit yet ?
Linseed, poppy, sesame & hemp seeded batard - while 80% hydration works great with rolls (for me) it comes slightly unstuck (poor choice of words) with a loaf.
It’s so sticky and wobbly, even after the second prove, that it flattens out more than usual, after just a few minutes in the dutch oven.
Although the end result is a fairly flat lump, it tastes great and has a decent crumb. It just looks poor.
I’ll probably reign it back in (to 75%) next time to try and get a better shape but if you can accept the flat profile that 80% produces, it’s worth a try
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Needs a glaze
Doing project work from home for a few days. Can’t be arsed going to the shops for a load of bread, so thought I’d make one.
Seems to have gone well
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I seem to have settled on a final recipe for white buns. The last few batches I’ve made came out very consistent, taste great and have a nice crumb.
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Focaccia is such a satisfying bake
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