Yeast Water - Part 3
The yeast water experiment continues. I tried out the Currant bun recipe again, with a few tweaks. They didn't turn out to well last time (see my blog post here [1] for details and pictures) and indicated the need for a few changes.
I didn't change the recipe / formula itself really, but did add 1/8 tsp of dry yeast to the batch (12 buns scaled at 90 grams each) in addition to the plum yeast water starter). So, to recap, I used coconut oil as the fat and soaked ground flax seed as the egg substitute. I did use dairy milk, but could sub a non-dairy milk to make them vegan. Flour is all bread flour, including in the yeast water starter (2 builds). Flavoured with sugar, cinnamon, grated orange zest, raisins and currants. Let me know if you're interested in the specific formula.
Mostly it was a technique change - letting the dough ferment and proof for a longer period of time at a warmer temperature (in my oven with the light on and the door cracked open). This made the dough much, much happier.
It was a gorgeous dough, really - soft, silky, springy and stretchy. Easy to work with and easy to shape into buns. The surface was smooth and tight, and in fact a little dry after the shaped final proof. I should have covered them in plastic but instead used a cotton cloth. Should have been at least a damp cloth, in hindsight.
I didn't score them at all this time, but they baked up very nice. They were much more brown this time too. That puzzles me, but I guess it indicates that last time the yeasts hadn't had enough time to convert the complex carbs in the flour into simple sugars so there wasn't enough residual sugar to facilitate browning. Comments?
First bake:
This time:
They felt light and soft coming out of the oven - a good sign!
And ta-da - the crumb is lovely! Oh, and they taste divine. I had one for breakfast this morning, split, toasted and spread with home made bumbleberry jam. Definitely making these again. :)