Great Buni Bake-Off
Today's experiment: enriched dough:
400g AP flour
50g vital wheat gluten, to approximate bread flour.
2 eggs.
1 stick butter
250ml milk
10g yeast
50g granulated sugar
1 tsp salt
Futura kneaded this into a fairly firm but sticky dough, which I'm currently raising like a challah: greased bowl in the oven over a pan of steaming water. I'll punch it down at the beep, then give it a few turns, freshen up the steam, and given it another hour before mixing in roast veg and baking.
Great Buni Bake-Off
I didn't get an intermediate photo of the rise, but @KoBunny got a photo of the finished product and @adeptomega got one of the crumb once I cut into it. The smell of this loaf is _amazing_, and the texture came out perfect. @ElectricKeet called it manna.
I think it's a cracking buni loaf. https://awoo.space/media/ou9QuBAmO7-aUdPR0II https://awoo.space/media/lOt_adJ69GLEzdfN6G8
Great Buni Bake-Off
@literorrery @ElectricKeet @adeptomega I can confirm this both smells and tastes amazing. @.@
Great Buni Bake-Off
@KoBunny @adeptomega @ElectricKeet @literorrery it really does 💙♠️💙
Great Buni Bake-Off
@literorrery Interesting. My parents never used a pan of water, they just set the oven to warm and put the bowl of challah dough on top of the stove.
Great Buni Bake-Off
@DialMforMara If I had a classic range, that'd work great! As it is, I have a separate induction cooktop from an in-wall double oven, so I have to get a little more creative.
Great Buni Bake-Off
@literorrery If it works, it works. I hope your bread is delicious.
Great Buni Bake-Off
The first rise didn't seem to do much, but it's good to remember this is an incredibly dense dough. it came out of the prover -- the oven, off, with steam -- quite slack, and it took quite a bit of flour off the bench when I kneaded it. It did have a lovely texture, though, and about ten minutes of working it gave me a good firm ball. I popped it back in the prover with fresh steam for a second rise, and I've turned off the veggies to cool.