3 Sprouted Grain Poolish Hot Cross Buns
If it’s Good Friday then this is Hot Cross Bun Bake Day. This year we did a sprouted grain, poolish version after the YW and SD versions the past 2 years. This one really proofed well and then sprang great in the oven.
We finished it off with the GMA’s lemon glaze just like always. The poolish was made with all the15% extraction sifted out hard bits from the sprouted whole grain rye, spelt and wheat before using the 85% extraction for the rest of the levain. 20 g of the levain was pinched off for the white crosses that were made separately.
We did our usual 3 sets of slap and folds and 3 sets of stretch and folds – all 20 minutes apart where the snockered fruit, ,lemon and orange peel were added on the first set of stretch and folds. The pre-fermented flour was 28% and the sprouted four was
After an hour of bulk ferment the dough was divided into 9 balls placed in 8x8 Pyrex baking pan and covered with the crosses. After a 2 hour proof the egg glaze went on and the pan was placed on the stone in a preheated 375 F oven.
The pan was rotated every 15 minutes for 30 minutes hen the oven was turned down to 325 F - convection. The finished internal temperature was 190 F. We glazed the op pf the buns with a lemon juice and powdered sugar glaze twice once it came out of the oven.
Will have to wait for these to cool down before we can get a peak at the inside and see how they taste. These buns are fluffy, soft and moist with a sweetness from the fruits and sugar Love the lemon glaze and when toasted with butter and marmalade - one fine breakfast read. For not being SD, this sure is tasty.
Happy Passover and Easter to all!
SD Levain Build | Build 1 | Build 2 | Build 3 | Total | % |
Pinch of Instant Yeast | 0 | 0 | 0 | 0 | 0.00% |
Sprouted 3 Grain Multigrain | 10 | 30 | 60 | 100 | 27.78% |
Water | 10 | 30 | 60 | 100 | 27.78% |
Total | 20 | 60 | 120 | 200 | 55.56% |
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Levain Totals |
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Sprouted 3 Grain Multigrain | 100 | 27.78% |
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Water | 100 | 27.78% |
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Levain Hydration | 100.00% |
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Levain % of Total Flour | 27.78% |
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Dough Flour |
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LaFama AP | 250 | 69.44% |
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Total Dough Flour | 250 | 69.44% |
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Salt | 7 | 2.00% |
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Milk | 150 | 41.67% |
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Dough Hydration | 60.00% |
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Total Flour w/ Starter | 350 |
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Water 100, Milk 150 | 250 |
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Hydration with Starter | 71.43% |
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Total Weight | 925 |
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% Whole Sprouted Grain | 30.56% |
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Cranberries, Raisins and Apricot | 100 | 27.78% |
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Sugar | 40 | 11.11% |
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Butter | 40 | 11.11% |
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Red and White Malt | 10 | 2.78% |
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Egg (1 large) | 56 | 15.56% |
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Total Hydration w/ Starter & Adds | 82.56% |
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Crosses are 20 g of poolish, 75 g water, 100 G AP, 2 g salt and 5 g sugar. |
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not included in above. |
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3 grain sprouted flour is equal amounts of wheat, rye and spelt |
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The dough has 1/2 tsp each of cinnamon and nutmeg with |
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1/4 tsp each od allspice and ginger and 1/8 tsp of cloves.
The dried fruits were re-hydrated in brandy and bourbon |
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Comments
Have to try sprouting the grains sometime. I like the whole grain breads...hubby favors the rye which is what I've been concentrating on for now.
like challah, they make fantastic French toast for Easter morning too! Sprouting just adds a day and half to every bake:-)
You will like sprouted grain bread - a step above whole grain bread taste wise for sure/
Happy Baking
I'm a HCB traditionalist, as you know, but these look great, Them's some heavy duty crosses - assume they're made from the same dough as the buns?
Cheers!
Ross
as a jumping off point for the YW ones in 2013 and last year's SD ones. That poor Lucy isn't much for tradition except for using it as a jumping off point for her wild expressions:-) I took 20 g of the 200 g of sprouted whole grain poolish and made a small white dough using 100 g of AP and 75 G of water with some salt and a bit of sugar to make the white crosses. I put a note at the end of the recipe explaining it. The rest of the dough has the spices and whole sprouted grains which makes it darker.
Last year's SD version the crosses sort of flattened out and melded into the bums a bit more so they weren't as noticeable as these turned out! Thioe were 50% whole grain
The YW crosses from 2013 even melded in more and were only 25% whole grain
This years version were 30% whole sprouted grains. I;m thinking I like the bolder crosses kf the this years poolish.
Glad you liked this years version of HCB Ross and happy baking
I'm gonna call them "Undercrossbuns." :)
Remind me of Cathedral arches...
using these arches and come up with something interesting, The crosses really stood up this year and didn't flatten out like i thought they would. Lucy likes being bold :-) With Under Armour so popular, I think 'Under Arches' would be pretty good too:-) Glad you liked then Mini and
Happy Baking
Those look fantastic DA! I'm sure they taste as good as they look especially with the sprouted flours.
Happy Holidays to you and your family.
Regards,
Ian
morning. Lucy is going to rename then Fresh Loaf Toast! Glad you liked them and Happy Holidays to you and yours too!
....come ho potuto non vedere questa meraviglia.....magnifico risultato!!!
Complimenti sinceri e chissà che bontà.
E poi ti copio la ricetta e la metto in produzione quanto prima, e se non venisse bella darò la colpa a te...ahahahah!!
Un abbraccio dalla Toscana.
Anna
Ciao Anna.Sono contento che ti è piaciuto l'hot cross buns. Sono uno dei miei preferiti erendere fantastico pane tostato francese. Mi perdo i post in modo da ottenereoccupati.Felice Anna cottura