Stuffed 25% ww hybrid sourdough dinner roll
After my white bread I decided to bake another load with higher whole grain content.
this is based on peter Reinhardt cinnamon sticky bun, I charge it to 25% wholewheat and sub part of the yeast with sourdough.
did a 6+ 4 slap n fold and 3 s&f over the initial 2 hours of bulk fermentation, total 3.5 hours till double in size.
I used water wash with bran topping which added nutty flavor from the side it looks like a shreddable crumb. A crumb shot with filling will be posted tomorrow