The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hot cross buns with a pre-ferment?

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JMonkey's picture
JMonkey

Hot cross buns with a pre-ferment?

I'm going to make hot cross buns Thursday night for my colleagues at work Friday morning and was wondering whether a pre-ferment like a poolish or a biga would add anything to the flavor and keeping of the buns?

All the recipes I've seen have been straight doughs, but Panatone, I know, often uses a biga or a sourdough starter, even though it's a sweet bread.

Thanks!

qahtan's picture
qahtan

For years I have used the Red Star yeast recipe, and they always come out great. qahtan