For this month's Bread Baking Day, Tangerine's Kitchen chose Buns as the theme. As we all know, everything is better in miniature, including bread. These little guys make excellent canapés as well as accompaniments for mains and salads. I warn you though, once you start eating them you won't be able to stop!
adapted from Richard Bertinet
1/3 oz fresh yeast or 1.5 tsp active dry yeast
18 oz bread flour
2 tsp fine sea salt
12.5 oz water
Rub the yeast into the flour using your fingertips as if making a crumble. Add the salt and water. Hold the bowl with one hand and mix hte ingredients around with the other (or use the rounded end of your scraper) for 2-3 minutes until the dough starts to form. Work the dough, without adding flour, on the counter using lift and slap movements for 5 minutes. Lightly flour your counter and shape the dough into a boule. Leave in a bowl, covered, to rise for one hour.
adapted from Richard Bertinet, Dough
1 batch white dough
Flour for dusting
A selection of 2 or more fillings:
- Tomato paste mixed with finely chopped herbs*
- Olive paste
- Chunks of mature, hard cheese
- Walnut halves
- Kalamata olives, pitted* I also added fresh rosemary
With the help of the rounded end of your plastic scraper, turn the rested dough out onto a clean counter and, with the flat edge, divide it first into 5x6-ounce pieces, roll each piece into a log, cute each log in half, then cut each half into three, making 30 pieces.
Roll each piece into a tight, smooth ball. Place the balls onto a flat-edged baking tray that has been lightly greased with oil (make sure there is space between them or they will touch as they rise) and let them rest for 15 minutes. Dip the handle of a wooden spoon or your index finger into the flour and then push it into the center of the first ball. Put a little of your chosen filling into the well you have made. Repeat with the remaining balls. Let the balls rise for 45 minutes on a baking tray, covered with a lintfree dishtowel. Preheat oven to 475F
Put the tray into the preheated oven and mist the inside with a water spray. Turn down the heat to 425F (220C) and bake for 8-10 minutes until they are light golden brown. Remove and let cool a little, so that they are just warm before serving. Brush with a little olive oil to give a nice sheen and an extra layer of flavour.
*My bread shots took longer in the oven, and I gave them an extra poke before they were finished - to keep the filling down.
These buns have been Yeastspotted!
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Have a wonderful day!