April 6, 2015 - 7:17pm
Hot cross bun help
Fresh loafers
Just need some help with my 100% sourdough hot cross buns. Particularly with regards to the crossing paste.
I do not score the buns because just priory to baking I add a sweet crossing paste. I let the buns proof longer (so the oven spring does not break the surface of the buns). Then i add the crossing paste, just before putting them in the oven (with steam), but they still seem to break through along the lines of the crossing paste. I have attached some pictures for a better idea of what i mean, as i think I am rambling at this point.
any helpful comments/suggestions/tips?
Thanks
MJ Sourdough