. . . website recommended by the trailrunner -- thanks carolyn!!! And a photo of what is left of the buns!
Well my mini buns today were an adaptation of one of the recipes. I actually used Peter R's base recipe from ABED and used the suggestions on the above cool site. This was a small mix with total flour representing 300 grams. The process involved using about 20% levain, all of the milk and half the flour to build a sponge. Mine was bubbly and ready to mix in 8 hours as opposed to the suggested 12, as it has been warm here FINALLY -- summer in the Bow valley finally mid September. Oh well, in this country, better late than not at all!
I mixed the rest of flour, salt and sugar and mixed, rest 5 mix again and rest 10. I followed with 4 S&F's with 10 rest, then 3 S&F's with 30 minutes rest, 1.5 bulk on the counter, then pre-shape, rest and roll it out and fill it. I brushed with melted butter and sprinkled with about 3 Tbs sugar and 1/2 Tbs cinnamon, then layered n slivered almonds. Rrrroled it up, sliced and proofed for 1.5 hours. Baked @ 350F convection, 8 & 8, then 3, 3 and 2 minutes turning at the time points.
We glazed with about 4 Tbs icing sugar, 2 Tbs maple syrup, 2 Tbs fresh lemon juice, 2 Tbs water, 1 tps vanilla liquid and zest of half said lemon; cooked it down to a syrup and glazed the warm buns. Oh my!
Anyhow, thanks carolyn for sharing the sourdough surprises link -- a very cool site!