The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Some Easter Baking

muddypaws87's picture
muddypaws87

Some Easter Baking

So I decided to bake a few things for the long weekend coming up. 

First off is a Vermont Style Sourdough which turned out great! It is my best bake yet.  Im slowly getting better!! woohoo

 

 

Bread flour

1lb 8 oz

Whole Rye

4.8 oz

Water

12.8 oz

Starter at 125% Hydration

14.4 oz

Salt

.6 oz

  

I mixed starter, water and flour together.  Let it Autolyse for 60 minutes.  I added the salt and worked the dough for about 6 minutes.  I let it ferment on the counter for 2 hours with one stretch and fold half way through.  I then let it go into the fridge for 10 hours then left it on the counter for 7 hours (My house is cold during the day when im at work).  I then split it up and shaped two boules.  Let it rest, then did a final proof for 2 hours before oven time.  Turned out great! I havent cut into it yet to show the crumb but I am please with how it looks!

 

Also, I tried to be adventurous and make some Hot cross buns! I took the recipe from Syd (here) - It involves an Asian style Pain de Mie with a water roux.  First time ever trying things like that - well above my talent but I like shooting high haha! Despite them not looking that great, they taste amazing! Hopefully when I share them this weekend people think the same!

 

 

dabrownman's picture
dabrownman

Very nice and the buns look like hot X too.  I still have half a pan in the freezer from last year........time to get them out I guess:-)

Happy baking 

muddypaws87's picture
muddypaws87

Thanks! I'm definitely getting better and more comfortable with dough. 

It is the time of year for you to take those buns out of the freezer! Im surprised you had that many leftover - I would have binged and eaten them all! haha. 

 

muddypaws87's picture
muddypaws87

I was surprised how well that loaf turned out!! woohoo. 

And those hot cross buns turned out amazing! Well they taste amazing! The spices in them are a perfect blend.  I used currents over raisins.  mmmm