beautiful buns....date yeast water and rye levain
Another double levain dough. I joined a facebook group that uses only yeast waters for baking. Wow....there is SO much info and amazing pictures of breads etc. Anyway I got my feet wet , so to speak with date water. I took a small amount of my AYW and inoculated it with 6 dried dates. Whoa...stand back ! It was full of bubbles in just a couple hours using the lights in my oven to warm it. I added a piece of orange peel, as I do with my apple yeast water, as I think it keeps it from getting too much alcohol formation.
733g unbleached KA
266g Spring WW
266g Durum flour
66g maple syrup
400g ripe rye levain at 100% hydration
100g date YW
600g filtered water
26g kosher salt
I got many of these figures for this formula from a post Danni had some time back. I double it and changed some things but I have her to thank for the yogurt. It finds its way into all my breads now. I have Ian to thank for the buns :) he has great ones .
Bread1965 gave me the idea I used for mixing this dough although I changed up one big part. I mixed everything but the salt till a shaggy moist dough. I then covered and set the dough on the radiator to warm. He lets his set for 5 hrs. I think mine was closer to 3 1/2. It was amazingly puffy . Note I did NOTHING but mix to a shaggy stage with a rubber spatula.....no turns or twists or pinches etc. Nothing. I departed from his method at this point. I added the moistened salt by folding in the bowl. I then left it 30min and did a s&f on the board. Dough was SO extensible and puffy . I waited 30 min and did another s&f. One more at 30 min and that was all. I had gorgeous gluten development. Since I knew I was making buns I then placed it in a bucket and retarded overnight in the fridge at 34 degrees. Look at that growth overnight !! It was barely at 2L when it went into the fridge .
I removed gently from the bucket and used scissors to cut 3.5 oz pieces. Shaped gently and let rise 1 hr Brushed with egg yolk/half and half mix and sprinkled sesame seeds. Preheated oven to 500. Baked buns for 3 min at 500 and lowered to 475 for 12 min. Rotated pans top to bottom shelves and baked 5 more minutes at 450. Perfect.
crumb shot added....tender and wonderfully flavorful...just a hint of the date sweetness. Amazingly fragrant crumb