The Fresh Loaf

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bakingbadly's picture
bakingbadly

Since my last post on TFL (see here), I've been steadily working on my shop with my partner Jana. Roof repaired and renovated, parking repaved, custom fixtures and furniture in progress (photos to be posted on a later date). Additionally, sooner than expected, I restarted my sourdough starter last month, February, and conducted countless experiments. 



  • Type 65 bread flour & Type 80 high extraction flour 

What prompted the resuscitation of my starter? Well, understandably, the flours above! After waiting for several weeks, I finally received 25 kg each of Type 65 bread flour and Type 80 high extraction flour from France.

 

  • 2.2 kg / 4.8 lbs Sourdough Multigrain Miche

  • Crumb of Sourdough Multigrain Miche; contains unbleached wheat & rye flour, sesame, sunflower, pumpkin seeds, flaxseeds, rolled oats, red rice & polenta 

What resulted after a month of experimenting was the "Sourdough Multigrain Miche". Previously called "7 Grain", my sourdough multigrain originated in early 2014, an adaptation and combination of Jeffrey Hamelman's "5 Grain Levain" and Chad Robertson's "Oat Porridge Bread'. Since that time, I have gradually refined the formula. However, the latest and greatest change is the final weight (from 800 g to 2.2 kg), the addition of flaxseeds and red jasmine rice, and the "incubation" temperature of the sourdough. The Sourdough Multigrain Miche now has an improved balance of acidity, namely increased acetic acid by developing a stiffer starter at approx 21C for 13 hours. 

Besides better flavour, the sheer size and inclusion of (cooked) rice improved the softness, custard-like texture of the bread, as well as extended shelf life. An important factor when, hopefully sometime this year, I sell and deliver my sourdough breads to other cities in Cambodia. 



  • Hybrid baguettes using poolish & sourdough starter

In tandem with the Sourdough Multigrain Miche, I've been experimenting with "hybrid" baguettes incorporating a poolish and sourdough starter. Similar to Tartine Baguettes by Chad Robertson, but still not satisfied with results. Admittedly, I'm also having difficulties shaping the baguettes beyond its standard hydration but will continue practicing. 

Thank you for taking the time to read my post, possibly with keen interest. I promise, I shall post further updates on my bakery and shop.

Cheers and happy baking,

Mr. Zita
Head Bread Baker
Bang Bang

[f] www.facebook.com/BakeryBangBang
[I] www.instagram.com/BakeryBangBang

Yogi's picture
Yogi

Baking lots. 

 

Regular SD WW loaves, seeded loaves and blackberry pecan loaves. Also did my fourth batch of yeasted Pain au Chocolat, which need some serious help. I can't get them to ferment and flake. 

 

Rye Ciabatta with ground flax. These were superb tasting. 

 

Blackberry Pecan WW SD loaves. Blackberry isn't all that great tasting. Sure looks nice though. 

 

 

 

Flax Sesame Pumpkin Oat WW SD AKA FSPO Sourdough. Pink salt addition on the right. I forgot to add everything in my normal autolyse step so I did it on the first fold. Worked fine. I really like this combination. 

 

Putting the oats on the crust is a pain, not going to do that again. 

 

 

 

Normal WW SD loaves as usual. Gave these away to friends. Going to move my score closer to the middle to open up that mid bloom look next time. 

 

OK, here is what I don't get. My chocolate bread rolls don't do much rising or layer separation even though I laminate well and never get butter problems. They taste good of course, but they are more bready than flakie.

Recipe using brdclc.com:

1100g ww pastry flour

60% hydration, half water/ half milk straight from the fridge. This is real milk, from jersey cows milked that morning. So I think it was 335g of each liquid.

18g salt I think, it was a 2% addition

20g dried yeast, comes out to 1.8% of the recipe

2 teaspoons stevia since we don't use sugar

227g Kerry Gold's Irish Butter

I messed around with extra dough and tried some Pate feuilletee, those are so cool. 

 

 

Dough is mixed, only a little gluten development. Then immediately off to rest in walk-in fridge. 

Work butter and prep for lamination

laminate and first fold

cold rest

second fold and final pressing for shaping

boom done and in walk-in fridge overnight to bake next morning

bake at 350F in convection oven

I have not tried to do these all in one morning, I'm trying to avoid that. The overnight rest and morning bake is great for my work schedule. 

I have been pretty vague about the folding, so if anyone is up for getting this rolls improved I can go into better detail, but I see a fermentation issue here. Is 1.8% yeast too little? Too much? Maybe I should laminate before the first cold break to get fermentation going first? These can't be THAT hard to do. Each of the attempts look about the same, 1.8% yeast is the highest I have gone in the recipe. 

 

 

 

isand66's picture
isand66

  I have made several breads with this long autolyse technique in the past and I'm always happy with the well developed flavor and open crumb it produces.  By adding the porridge element and upping the hydration it really created a wonderfully moist and open crumb.  The toasted grains really came through in the flavor department as well.  This is definitely one worth baking again.

Note, you don't need to use the new Jumbo Size Kitchen Aid mixer to get the same results I did :).  (This was actually on display at the Housewares Show in Chicago last weekend).

Here are the Zip files for the above BreadStorm files.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.  You can use it immediately in the final dough or let it sit in your refrigerator overnight.

Porridge Directions

Toast the grains in your pot for about 3-5 minutes until they are nice and "toasty".  Be careful not to burn them though.

Add about 3/4's of the heavy cream called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the cream is absorbed.  Add the remainder of the cream and keep stirring until you have a nice creamy and soft porridge.  Remove from the heat and let it come to room temperature before adding to the dough.  I made mine the night before mixing the final dough.

 Main Dough Procedure

Using ice water, mix the flours  and the water for about 1 minute just until they are combined into a rough dough.  No need to over-mix at this point. Cover the dough and put in your refrigerator for at least 12 hours.

The next day add the levain cut up into pieces, porridge and salt and mix for around 4-5 minutes until incorporated.  Place the dough into a well oiled bowl or rising bucket and do stretch and folds every 30 minutes until you reach 2 hours.  Place the dough into the refrigerator in your covered bowl and let it sit for 24 hours.

The next day when you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put the loaf in the oven, and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

dmsnyder's picture
dmsnyder

I had made sourdough pita breads a few months ago with 50% whole wheat flour. They were much better than "store bought," as everything I had read led me to expect. I had experimented with two methods of shaping - rolling out versus stretching (like a pizza) - and thought rolling out had better results (a surprise). I also didn't allow any proofing time. I divided, shaped and baked. This time, I shaped all the pitas by rolling and allowed a rather brief proof period - about 10-15 minutes. I think this improved the puffing out of the pitas. I had some, still warm out of the oven, with hummus and olives as appetizers for my dinner tonight (chicken cacciatore and broccolini).

I've been meaning to make sourdough bagels for a long time. "Long time," in this case, means I found I had asked TFL member rossnroller to share his recipe back in 2010. I finally got around to doing it. Although I didn't use Ross's recipe but converted Hamelman's bagel recipe in "Bread," which has worked well for me in the past, to a sourdough version. I think they turned out pretty well.

Finally, I also baked a couple loaves of what has been my favorite "daily bread" for the past several months. It is roughly based on Forkish's "Field Blend #2.j

Happy baking!

David

IceDemeter's picture
IceDemeter

...although not necessarily with the BEST response!

If anyone ever tells you that weather patterns, especially pressure changes, don't impact baking, then please laugh in their face, or, at the very least, snort derisively... 

I am one of the poor sots who gets migraines with sudden pressure changes, and (of course) live in one of the worst areas of the world for frequent and immense pressure changes.  This week we had some spring weather finally rolling in, along with some storm action, and the barometer was all over the place.  I was having a hard time with it, but tried to soldier on and follow my plan for getting a levain built on Tuesday, then doing all of the mixing and bulk ferment on Wednesday, and then proofing in the fridge for a Thursday bake.  My intention was to do a couple of loaves --- a 100% whole grain inspired by Yogi's blog http://www.thefreshloaf.com/node/51063/defense-whole-wheat (I went with 78% hydration, but mixed the grains to be 55% fresh milled hard red wheat, 20% whole spelt, and 25% fresh milled rye but done in a loaf pan instead of free-standing), and more of a "daily" loaf at 50% whole grain based on Danni3ll3's basic formula (no porridge / soaker - but did add in some toasted wheat germ).

So, there I was, meandering around the kitchen in a pain-filled haze on Tuesday, intent on building the necessary levain for the two loaves.  I started out okay with the first feed (planning on a 3-feed build), but got a bit distracted by watching the starter respond in tune with my headache to the pressure changes: instead of slowly warming and gradually growing in volume with the first feed (but not necessarily doubling in 4 hours), it was quite obviously puffing itself up as the pressure dropped, and almost tripled in volume within 4 hours.  I apparently panicked at this sign of excess life, and threw fresh-milled rye flour at it in vast volumes with what I can only suspect was the intent on satisfying the nutrient needs that such ferocious growth must generate...

After feeding the "beast", I had a nap, and awoke an hour later to see that it had responded to the fuel and the still dropping pressure by expanding even more --- but fortunately the nap brought me back enough to reality to throw it in to the fridge to try and slow it down (instead of randomly feeding it even more).  It still kept growing in the fridge (prompting my  husband to ask me if I had a containment plan for the strange alien life-form I was harbouring, since it obviously was intending on escaping the current housing).  All was well for the night, however, and nobody escaped during the dark hours (except, perhaps, any working brain cells that I might have left).

Wednesday morning I rose to confront the now rather over-sized beast in the fridge.  Instead of using actual sense to determine that anything left-over could be kept for a future bake, I went in to frenzied calculations of what I would have to bake in order to use it all up that day, without impacting the timing of the bake by massively increasing the percentage of levain to total flour.  I ended up increasing the size of the 50% wheat loaf to 750g total flour weight instead of 600g, stayed with 600g for the 100% whole grain pan loaf, and decided that I needed to make another complete 750g loaf and chose to go with a version of txfarmer's Banana Light Rye (http://www.thefreshloaf.com/node/27666/banana-light-rye-and-banana-quick-bread) but calculated up to 750g flour weight, increasing the rye percentage, and including some toasted almonds. Perfectly reasonable, no?!  Two people should be expected to go through bread using 2100g of flour in a week, right?!

I got all of the mixing done, was happily doing my scheduled stretch-and-folds, when it gradually dawned on me that I didn't have any proofing basket or container that would work for these 750g loaves (I'd proofed on the counter using random boxes for side-support for previous loaves, but my counter just doesn't fit in the fridge...)  My still pain-hazed little brain cell figured that this would be no problem - that I could just pick up a couple of bannetons while doing a grocery run while the three sets of dough were doing their nice, gradual room temperature bulk ferment.

Stretch-and-folds finished, my husband (who knows enough to humour me when in pain-haze) took me to pick up the bannetons and then out grocery shopping and all seemed well... until we got home and I realized that the pressure was still impacting the dough, and I just got lucky and got home just before all 3 over-fermented and exploded out of their containers!  Quick beat down and pre-shape done on all of them, a rest (for the dough - I was fretting to much to rest), a final shaping, then in to the new baskets (with parchment paper since I didn't have time to prep them properly), and in to the fridge.  Phew!  Disaster averted!

Thursday morning dawned with no storms in sight, and the pressure just starting to settle in to a more steady reading.  I rather gingerly planned on doing the 100% whole grain pan loaf first at a straight 375 degrees and no steaming (based on some recommendations that I'd seen on here to bake whole grains and pan loaves at lower temps for longer), and to do the other loaves afterwards.  As the oven was heating, I hesitantly checked the dough in the fridge to see how it had fared (I was terrified of seeing 3 over-proofed puddles), and was pleasantly shocked to see that they had all expanded more than usual, but would all be fine with an hour or so at room temperature to proof a little bit more.  I still wasn't thinking well, so totally forgot to score the pan loaf (oops!), but did get them all baked off and safely out to cool.

The 100% whole grain doesn't look all that pretty, especially with the blow-out from oven spring, but turned out with a fairly tight, but creamy and delicious crumb.  I used 5g each of white and red rye malts, along with 30g toasted wheat germ, and think that I'll try the higher temp with steam next time.  This is my favourite from this week (but I love the sourness and tang of whole grains and sour starter), and got a solid "pretty good" from my husband (who doesn't have the same preferences).

The 50% whole grain, turned out as a "THIS needs to be our standard loaf" from the husband, with a great light tang and a sturdy but tender crumb:

The extra, panic-fueled addition to the crew was the banana loaf.  I had already used the formula a couple of times (at the smaller size, but with slightly more rye than the original) and felt pretty comfortable with it.  The oven spring this time was much larger than previous times, but it has gone to visit the in-laws so I don't have a crumb shot:

All in all, it seems like the wild reactions of both the baker and the dough turned out okay in the end. At least one of these massive loaves has left the building, so I really was left with just a bit more than was originally planned, and won't  need to be looking at buying a bigger freezer... yet.

Cheers, and hope you all have as much fun with the journey as I'm  having!

PS - although my lousy photography shows the top crusts as very black (Burnt Crunchy Bits!), it really is just a really deeply caramelized brown and not really burnt.  Really tasty, though!

Danni3ll3's picture
Danni3ll3

This weekend's bread is all about including whole grains. The levain is a combo of the 3 starters I have. I coddled it all week and it rewarded me with tripling in just a few hours when I made the final levain. 

Here is the recipe!

1. Sprout 50 g each of Kamut, Spelt and Selkirk wheat berries. 

2. Autolyse sprouts with 700 g water, 550 g no-additives unbleached flour, 102 g multigrain flour, 100 g fresh milled Kamut, 100 g fresh milled Spelt and 100 g fresh milled Selkirk wheat. Let sit for a couple of hours. 

3. Mix in 22 g sea salt, 30 g Kefir, and 275 g levain (80%). The kefir was supposed to go into the autolyse but I forgot it so I added it at this stage. 

4. Do four sets of folds 30 minutes apart and let bulk ferment for a total of 4-5 hours or until doubled. I do this in my oven with the light on. The batch that I put into the oven doubled in 4 hours, the one that I left out on the counter for 2 hours before putting into the oven took 5 hours. I delayed the second batch as I have only so much room on my island to shape them. 

5. Divide into 3 750-gram loaves, preshape, rest and do a final shape. Place in bannetons and into fridge for a 12-14 hour proof. I did get a new fridge and set the temperature at 36 F. When I took the loaves out to bake, they were perfectly proofed. A very cold fridge is my friend!

6. Set the oven on convection bake, Preheat oven and Dutch ovens to 475F, load dough in pots, and immediately drop temp to 450F for 25 minutes. Remove lids, switch the Dutch ovens from lower to upper rack and vice-versa, drop temp to 425 F and bake for another 20 minutes. I was worried about burnt bottoms so that is why the loaves aren't as dark as usual. Now that I know baking on convection and avoiding the hot spot works, then I can go back to nice and dark. 

Crumb shot coming later!

PY's picture
PY

this is actually a test loaf to obtain some feedback on the possibility of a mikro bakery. Only 10% wholewheat freshly ground with 5% levain bulk fermented at 26c for 6.5 hours with just a little tang. Decided not to go for a bold bake to cater for the asian palate n also a softer crumb.

what do you guys think?

alfanso's picture
alfanso

I really like the Pain au Levain breads that I've made from Mr. Hamelman's "Bread".  And just the other day I made another similar to this Pain au Levain w/WW.  But if find myself wanting a rye flavor more so than whole wheat.  

So I swapped out the 60% bread flour levain for a 125% rye levain.  Adjusting for the difference in water due to the very liquid levain, it dropped the final mix hydration down to ~57%.  Way too dry to want to deal with during an autolyse.  And therefore while scaling out the final mix, I added the levain to the mix immediately, but otherwise kept everything else the same.  And ended up with the prescribed total dough hydration of 68% for this Pain au Levain with 125% hydration rye levain.

I finally changed out my old and trusty, but severely cracked 1/4" clay tile baking deck

with this

a scrap piece of granite cut to size.  Thanks to pictures from Lazy Loafer which shows a similar stone, although I opted out of a second slab of granite above the bake area as LL has.  And this was my virgin bake.

The scoring is a tad sloppy, but I can't say I'm displeased with the final product.

330g x 3 baguettes

510g x 1 batard

 

Pain au Levain w /125% rye levain         
Hamelman/Alfanso          
            
     Total Flour      
 Total Dough Weight (g) 1500 Prefermented16.00%     
 Total Formula   Levain  Final Dough   
 Ingredients%Grams %Grams IngredientsGrams  
 Total Flour100.00%883.4 100%141.3 Final Flour742.0  
 Bread Flour84.00%742.0 0.0%0.0 Bread Flour742.0  
 Rye16.00%141.3 100%141.3 Rye0.0  
 Water68.00%600.7 125%176.7 Water424.0  
 Salt1.80%15.9    Salt15.9  
 Starter3.40%30.0 20%28.3     
        Levain316.3  
 Totals169.80%1500.0 245%346.3  1498.2  
            
     2 stage liquid levain build @125%   
     Stage 1      
     Rye70.7     
     Water88.3     
     Starter28.3     
     Stage 2      
     Rye70.7     
     Water88.3     
     Total346.3     

 Update.  Crumb shot added.  For a 68% hydration bread the crumb is pretty open.

EllaFromChina's picture
EllaFromChina

Tried peter reinhart's Potato Rosemary Whole Wheat Bread in his book <Whole Grain Breads> today.

The color turns out interesting, because of the potato water I think.

 

Really into this book recently...The soak technique makes whole wheat taste less like 'whole wheat'...although i really love the 'roughness' of whole wheat. More importantly, it saves a lot of time during baking day as the texture has already beening forming during soaking and the biga.

Getting interested in seeing how it will turn out to incorporate other vegetables like green pepper...tomato...corn...peas...

dabrownman's picture
dabrownman

With Lucy being on strike this week after she found out the FBI was surveilling both Hilary and Trump during and after the last presidential campaign.  She wanted to know if I was surveilling her and she did not like it, not one little bit, when I said I could not confirm or deny any ongoing investigations by the Master just like the FBI’s director James Comey can’t talk about his investigations or confirm or deny they are even going on.

She then said,that usually, that is the FBI rule but it seems Comey broke it by telling congress he was investing both of them at the same time while they were running for president.  I didn’t believe her at first.  I was thinking such a thing would be impossible and really stupid for an FBI director to do but all I do is bake bread once a week.

Since she seemed up on these things, I asked her who would have the power and authority to order the FBI director to do such a thing.   She said he worked under the Attorney General Loretta Lynch.  She went on to say both Lynch and Comey were appointed by President Obama so, he too could tell Comey to investigate anyone he wanted by any means.  I told Lucy I really didn’t care about spies, political intrigue and dirty tricks …… but I would be sticking to my rule of telling no one if I was investigating them or not and play Sargent Schultz by claiming to know nothing about anything .......which would right most of the time.

Lucy immediately went on strike by refusing to give me any help at all in the kitchen or provide me recipes and started to picket her pantry to keep me out.  The last straw was she hid my new Cox Contour TV remote control which I just got and don’t really know much about or how to use either. 

Now I was starting to get a little hot because it looked like she had been planning this for some time.   To be so organized and ready to make my life more difficult than she normally did looked premeditated if you ask me.  But, I cooled off just enough to tell her that my investigation wasn’t so important, nor likely to destroy completely, the possible first women ever president’s campaign - right before the election – twice.  That had to surprise everyone - especially Hilary.  Nor was it anywhere close to trying to bring down a newly elected president’s administration 50 days in ...like the FBI seems to be doing right now.  I am forced to pay attention to such nonsense and can't help but to notice it since it is as plain as the big honking nose on Lucy's face.

 

This really ticked her off.  Being totally brazened by the FBI, she started a hunger strike, refusing all food llike she was some kind oif prisoner or something.  Well now, this brought a smile to my face.   I told her we were out of her food anyway so her timing for me not needing her food anymore was perfect........ and made my life easier by far…… at least twice a day.

Now she is threatening to riot and burn the house down.  Jeeze!  I thought her mother was a nutso, knife wielding Sweed but her bone didn’t fall far enough from the badger hole it seems.  Now I have to sleep with 1 eye open and one hand on her backside just to make sure she doesn’t torch the place killing us all out of a misguided moral compass - or just plain spite.

That is where we are now so it is time to get on to this week’s baking.   Needless to say, this week’s bread had to be easy since I had to figure it out on my own.   My brain hasn’t worked at all since I retired 8 years ago and is quite muddled after all the beer, wine, shots and margaritas over those years - especially today.

So, if you were expecting something ‘Lucy like’ this week….. you are as out of your mind as James Comey.  He has to having bad dreams about Leavenworth prison since he is the low guy on the totem pole and the likely scapegoat since somone has greased it up pretty well.  After being in Lucy’s doghouse all week ……I can relate – poor guy. Sorry,  I digress

.

The bread is what Lucy would call a simple 13.  No sprouts, 100% hydration, 13% pre-fermented, bran, 5 grain, 3 stage levain built from 10 g of NMNF rye starter.  Since I am a doofus when it comes to these things and pretty used to just doing as Lucy tells me, I didn’t even start this levain until 8 PM yesterday.  The 2nd stage at midnight was followed by 3rd stage at 7 AM this morning.  Instead of using this levain fully ripe, I put it into the autolyse 2 hours after the 3rd feeding.  It was very young for us old timers but in it went when it had risen about 25% or so.

The 5 whole grains were also a whopping 13% and made up of equal parts of Kamut, red and white wheat, rye and spelt.  These are our 5 go to grains for just about any bread as a starting point but this one was especially light and more white than usual.

Since I couldn’t get my act together, the autolyse, with the pink Himalayan sea salt sprinkled on top, was only 30 minutes.  There wasn’t any bran and little whole grains to begin with and 30 minutes I thoiught was plenty but what do I know .......and Lucy isn’t barking orders for once in her life.  All of the rest of the flour was Albertson’s bread flour - including the non bran in the levain.

We did s3 ets of slap and folds and 3 sets if stretch and folds all on 20 minute intervals, pre-shaped and shaped the dough into a squat oval and paced into a rice floured basket, seam side up.  We bagged it in a new trash can liner and left it for 2 ½ hours on the counter to final proof. With the oven pre-heated to 500 F and the combo cooker inside.  See, I’ve learned something useful from Lucy over the last 5 years!

Unmolded onto parchment on a peel, slashed once down the middle and into the CC it went and right back into the 450 F oven between the two stones for 18 minutes of steam.  Then the top came off for 12 minutes of dry convection heat at a further reduced 425 F.

When it was done to 210 F on the inside, the bread had bloomed and sprang well enough but for some reason it wasn’t as dark as usual for a 210 F bread of this size, bake temperature and time in the heat.  We will have to wait for breakfast tomorrow to see the inside.

Lucy had built a new fig yeast water 3 weeks ago using rehydration liquid but I built another one from scratch last week too.  The new one is what was used to make this batch of YW cinnamon rolls or, as they say in England - Chelsea Buns.  The preferment was 25% preferment flour at 100% hydration using the fig yeast water that was allowed to sit for 6 hours. 

The dough was enriched with 10% butter and sugar each but it was unusual because no milk or egg was in the mix.  The softened, room temperature butter was not added until the dough was hydrated and the sugar mixed in using slap and folds. All the flour was Lafma AP.  After 2 more sets of slap and folds, all on 30 minute intervals, the dough was rolled out and 20% softened butter was spread on first followed by brown sugar, chocolate chips walnuts and dried cranberries.  No snockered fruits this time,

After rolling up and cutting it into 8 pieces, they were put into a sprayed Pyrex pan for proofing.  In 5 hours they were fully proofed, Yeast water is pretty slow and new ones are even slower.  The tops were brushed with milk and put into a 350 F oven for 22 minutes until brown.  I brushed them again with milk when they came out of the oven and then spread on a cream cheese, powdered sugar and lemon juice glaze.

These were killer if you ask me but one of the girls didn’t like the walnuts and the other didn’t like cranberries  - even though the other one asked for each of them to be in the middle.  Lucy didn’t get any because she was on her hunger strike.  Not getting her treat  haced her off even more so there is no telling what she is upt o now.  The girls only had one each since they didn't like what th other wanted.  That left me with 6….. and they were gone in a flash.

I’m not having much luck with any of the girls this week even with cinnamon buns as bait.   Very high maintenance -  all of them but, if I get 6 of these sweet buns as a result, we will try to make it the norm around here.  Happy baking.

 

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