The Fresh Loaf

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Sourdough Hot Cross Buns - 50% Whole Grain

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dabrownman's picture
dabrownman

Sourdough Hot Cross Buns - 50% Whole Grain

With hot cross buns on the bake list it has to be Good Friday.  Last years version lasted 11 months in the freezer having finished off the last one a month ago – tasted great by the way.

 

This year we decided not to bake them in ramekins and bake them like cinnamon rolls, which are pretty much what they are, without the rolling and brown sugar.  We upped the whole grains to an 50% equivalent and dropped the egg

 

We were milling some multigrain flour for another bake today; the Pizza Civitavecchia, and had sifted out the hard bits averaging a 13.5 % extraction (or 37 g of hard bits for 275 g).  But our 87% extracion isn’t what anyone would call white as AP flour either.

 

We are guessing a the 50% whole grain but it has to be close.  All of the hard bits were used in the stage levain that was refrigerated for 24 hours after the 3rd feeding had risen 25%.

 

The white crosses were made from YW and White AP flour to set them off from the darker bun but, in the end, they baked up the same color just to spite Lucy and I.  We did our usual 3 sets of slaping and folding followed by 3 stets of stretch and folds all on 12 minute intervals.  We put the snockered fruits (cranberry, raisin and apricot) and the home made peel (lemon and orange) in on the 2nd S&F.

 

We then let the dough bulk ferment for 1 hour before shaping and placing the crosses on top and then regrigerating the buns overnight.  We let them come to room temperature and finish proofing on the counter before placing them in the mini oven at 450 F  with a splash of water in the botton of the g broiler pan so a little steam.

 

They baked for 8 minutes and then we took the bottom pan put and turned the oven down to 425 F and baked them until the center roll was 180 F – it was the laggard .  The buns got some of the mini oven’s famous blisters and they browned up boldly.

 

They tasted just as good as they looked and we made French toast out of one of them and toasted up another with butter and minneola marmalade.  Just yummy.

 

Happy  Easter to all.

Formula

 

Build 1

Build 2

 Build 3

Total

%

SD starter

10

0

0

10

2.88%

11% Extraction Multigrain

7

8

0

15

6.00%

AP

0

0

55

55

22.00%

15 % exraction Whole Wheat

11

11

0

22

8.80%

Water

37

37

55

129

51.60%

Total

65

56

110

231

92.40%

 

 

 

 

 

 

 

 

%

 

 

 

Flour

97

38.80%

 

 

 

Water

134

53.60%

 

 

 

Hydration

138.14%

 

 

 

 

Levain % of Total

26.77%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

250

100.00%

 

 

 

Dough Flour

250

100.00%

 

 

 

 

 

 

 

 

 

Salt

7

2.02%

 

 

 

Water

150

60.00%

 

 

 

Dough Hydration

60.00%

 

 

 

 

 

 

 

 

 

 

Total Flour

347

 

 

 

 

Water

284

 

 

 

 

T. Dough Hydration

81.84%

 

 

 

 

Whole Grain %

52.89%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

81.79%

 

 

 

 

Total Weight

863

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Butter

40

16.00%

 

 

 

Sugar

40

16.00%

 

 

 

Orange and Lemon Peel

35

14.00%

Dry Weight.

 

Snockered Fruits

75

40.00%

Dry Weight.

 

Non Fat Dry Milk Powder

10

4.00%

 

 

 

Total

225

90.00%

 

 

 

 

 

 

 

 

 

1/2 tsp each Cinnamon and Nutmeg

 

 

 

 

1/4 tsp each Ginger, Allspice

 

 

 

 

1/8 tsp Cloves & Cardamaon

 

 

 

 

 

 

 

 

 

 

YW cross dough was 75 g of YW, 100 g of AP

 

 

 

with 10 g of sugar and 1 g of salt.

 

 

 

 

 

Comments

mwilson's picture
mwilson

Smart looking buns! Looks like they have been tied up for a formal do. The wholemeal works well in hot cross buns.

Nice bake.

Happy Easter

Michael

dabrownman's picture
dabrownman

Pizza Civiltecchia that I snuck in 100g of fully ripened, quad fed, multi-grain SD levain into the 2nd mix just so I could sleep at night.  Since then it hasnl't risen bit though, but its only only been 3 hours......No rest for the weary or those that try to fake out the Italian SD Madre.  Never tried a biga with a SD levain when SD was the 2nd add.... 

Happy Baking  and Happy Easter.

mwilson's picture
mwilson

Certainly there's no substitute for the madre! Not tried the Civitavecchia myself. Hope it works out. Fingers crossed for you.

Happy Easter

golgi70's picture
golgi70

Those look amazing DAB.  Really stunning.  I bet they taste even better than they look.  

Great Baking

Josh

dabrownman's picture
dabrownman

really sort of like cinnamon rolls and who can not like them?  These are as tasty as they look.  I see you have posted a mid week bake - will have to give it a peek.

Happy baking Josh

dabrownman's picture
dabrownman

You would be proud of us - we are baking Pizza Civitavecchia today too.  Talk about beating a batter to window pane with the paddle :-)   It is a Carol Field recipe from The Italian Baker that has a unch of anise seed in it with 10 hour biga so no SD.  I thought about throwing some SD in anyway but decided to make a bread with the levain instead,

Glad you liked the post Michael and

Happy Easter. 

   

Floydm's picture
Floydm

Great buns.  

Happy Easter!

dabrownman's picture
dabrownman

Baking HC Buns on Good Friday is a fine tradition to try to keep.

Happy Baking and Easter.to you too.

isand66's picture
isand66

These look amazing DA and I love the look and I can almost smell the French Toast.

Great baking DA and Happy Easter to you and your family.

Ian

dabrownman's picture
dabrownman

just toasted with butter and marmalade is also a treat.  You would like them Ian.  With the girls being Jewish, me a Christian, my twin a Muslim and Lucy being stupid.... we celebrate just about every religious festival and rite that has food associated with them - even the stupid ones if the food is good :-)

Happy Easter Ian   

breadsong's picture
breadsong

Hi dabrownman,
What beautiful looking hot cross buns!
These are now a 'favorite'...for next year.
Happy baking!
:^) breadsong

 

dabrownman's picture
dabrownman

you have been baking of late?  Glad you like the HC buns.  They are so tasty for breakfast as toast or even French toast.  Lucy has been doing her formula for Plotziade the last couple of weeks and came up with a 100% ancient grain, whole grain sprouter that tastes terrific.  .Who knew the old would be new again?

Happy baking breadsong.