Hi Sophie - This looks like a marvelous recipe. I like the yudane also. Your photos are great and your instructions are easy to follow. I'll be trying it later as we are in the 100's now and I lack the will to make bread.
Same! I’ve worked in some truly hellish kitchens. My kitchen is naturally freezing which is perfect at this time of year but in a few months I’ll be cursing it.
Thank you for sharing your experiments and recipes! I was just wondering, if the dough proofs overnight, does it need that first proof at room temperature until doubled? Or could it go straight to the fridge after kneading?
I always proof it at room temperature first as I find that it won’t prove enough in the fridge, it will rise a little bit but not enough, if you have a really active dough you might get away with it though
This is so interesting. It’s both so close to the bun dough I make and yet so different. The egg! The olive oil! The strong bread flour! I’m so intrigued.
Thank u SO much for taking the time to experiment and see if all the extra tedious steps of tangzhong, autolyse etc. were actually necessary for a good outcome !!! I always wonder if all the extra stuff is REALLY worth all the fuss in recipes (and I’m sure for some recipes it is probably v important!) but I’m always stressing myself out choosing the hardest recipes possible cause I’m scared stuff won’t be good enough otherwise 😭 but this dough looks so pillowy I wanna sleep on it wowowow✨
God these all look glorious! Salivating.
Thanks
Can’t wait to try these!!
Hi Sophie - This looks like a marvelous recipe. I like the yudane also. Your photos are great and your instructions are easy to follow. I'll be trying it later as we are in the 100's now and I lack the will to make bread.
Thank you! It’s definitely not the right weather to be making dough (as I learnt last week 😅)
You did good Sophie. I had a wholesale bakery and we baked in every kind of weather. So happy to be a home baker now.
Same! I’ve worked in some truly hellish kitchens. My kitchen is naturally freezing which is perfect at this time of year but in a few months I’ll be cursing it.
The dough recipe is so thorough, I'm totes going to try it! Pics of the iced bun are gorg
Let me know how it goes and what you make with it ❤️
Thank you for sharing your experiments and recipes! I was just wondering, if the dough proofs overnight, does it need that first proof at room temperature until doubled? Or could it go straight to the fridge after kneading?
I always proof it at room temperature first as I find that it won’t prove enough in the fridge, it will rise a little bit but not enough, if you have a really active dough you might get away with it though
This is so interesting. It’s both so close to the bun dough I make and yet so different. The egg! The olive oil! The strong bread flour! I’m so intrigued.
Also the iced buns look gorgeous I need to try
I need to try your dough, it always looks so smooth and soft
Thank u SO much for taking the time to experiment and see if all the extra tedious steps of tangzhong, autolyse etc. were actually necessary for a good outcome !!! I always wonder if all the extra stuff is REALLY worth all the fuss in recipes (and I’m sure for some recipes it is probably v important!) but I’m always stressing myself out choosing the hardest recipes possible cause I’m scared stuff won’t be good enough otherwise 😭 but this dough looks so pillowy I wanna sleep on it wowowow✨
I think real bread nerds might feel differently but I’m not a bread nerd, just a lazy girl that wants to eat buns 😂