Sourdough Hot Cross Buns - 50% Whole Grain
With hot cross buns on the bake list it has to be Good Friday. Last years version lasted 11 months in the freezer having finished off the last one a month ago – tasted great by the way. This year we decided not to bake them in ramekins and bake them like cinnamon rolls, which are pretty much what they are, without the rolling and brown sugar. We upped the whole grains to an 50% equivalent and dropped the egg We were milling some multigrain flour for another bake today; the Pizza Civitavecchia, and had sifted out the hard bits averaging a 13.5 % extraction (or 37 g of hard bits for 275 g). But our 87% extracion isn't what anyone would call white as AP flour either. We are guessing a the 50% whole grain but it has to be close. All of the hard bits were used in the stage levain that was refrigerated for 24 hours after the 3rd feeding had risen 25%. The white crosses were made from YW and White AP flour to set them off from the darker bun but, in the end, they baked up the same color just to spite Lucy and I. We did our usual 3 sets of slaping and folding followed by 3 stets of stretch and folds all on 12 minute intervals. We put the snockered fruits (cranberry, raisin and apricot) and the home made peel (lemon and orange) in on the 2nd S&F. We then let the dough bulk ferment for 1 hour before shaping and placing the crosses on top and then regrigerating the buns overnight. We let them come to room temperature and finish proofing on the counter before placing them in the mini oven at 450 F with a splash of water in the botton of the g broiler pan so a little steam. They baked for 8 minutes and then we took the bottom pan put and turned the oven down to 425 F and baked them until the center roll was 180 F - it was the laggard. The buns got some of the mini oven's famous blisters and they browned up boldly. They tasted just as good as they looked and we made French toast out of one of them and toasted up another with butter and minneola marmalade. Just yummy. Happy Easter to all.