Kistida's blog

My stiff starter Etno (50% hydration) got a refresh today after being chilled for over a week so I mixed its discard with ingredients for hot cross buns. I figured I’ll just jot down the weights as I mixed them. The dough was rather sticky but manageable. Think I should reduce a lil bit of milk the next time I make these. 

My cousin recently shared a few videos of wool roll breads on YouTube. These are really pretty rolls, so I decided to try making them today. 

I made them using my TZ potato bread recipe since I’ve so many left from a 10lbs bag (only $1.87), filled them with Nutella+malted milk powder* for the wool roll bread and meat floss for the remaining few. 

Thanks to yozzaause’s wonderful post, I made a dozen of these knotty buns for a little weekend trip with hubby. They’re an adaption from KAB and gozney. Glazed with warm orange syrup instead of a sprinkle of powdered sugar. 

Followed Helen Rennie’s focaccia recipe on YouTube but mine lost its rectangle shape during the final proof. 

Any tips on how to prevent this? Many thanks in advance. 

- Christi

This was an easy one and wonderful with chowder earlier today. 1 hour’s proof after mixing, divide and shape then, baked at 230°C/450°F for 10-12 minutes.
Recipe appears in the books Dough and Crumb by Richard Bertinet

• 500g strong bread flour (I used Canadian AP)
• 350g water
• 3g instant yeast (10g fresh yeast)
• 10g salt
• Olive oil for brushing 
• Optional add-ins: olives, roasted peppers, garlic powder,  rosemary, thyme 
  

but I made this in a 8” square pan. 

slight adjustments to Maurizio’s recipe

almost time for Easter breads/braids (not that it’s a thing in our house but I like playing with the bread calculator over at FoodGeek’s site - recipe here)

This was made with an overnight preferment instead of my usual TZ method. I’m gonna double the recipe for a wreath version next. Maybe with some eggs wedged into the dough like “Pane di Pasqua”. 

The lil swirls got smooshed!?

This is our favorite currently. Even with the lower hydration than what we are used to, it’s a delicious bread! 

This is Bertinet’s version: 

Preferment (Fermented white dough 10 - 12 hours) 

• 3g instant yeast 
• 500g all purpose flour 
• 350g water 
• 10g salt 

Dough 

• All of the preferment 
• 3g instant yeast 
• 50g water
• 250g all purpose flour 
• 50g unsalted butter 
• 5g salt 

and this from Bake-Street.com

These go so well with curries (my fav chicken tikka masala gravy)

Makes about 6 - 8 naans, cooked on a cast iron skillet 

• 3g instant yeast 
• 100g warm water 
• 15g white sugar
• 40g milk
• 1 large egg, lightly beaten
• 1/2 tsp salt 
• 270 g all purpose flour
• 30g / 2 tbsp ghee or unsalted butter, melted

This is the 3rd time I’m making these buns and instead of a tz plain dough, I used potato in this batch. I realize after these came out from the oven that the soft cookie topping still needs more espresso in it, and I’ve to pipe more too! Good thing they’re super tasty even with mistakes. 

14 May 2021: I found a link within TFL with a similar bun from 2014 that's worth a try: https://www.thefreshloaf.com/node/39728/mexican-buns-aka-coffee-cookie-buns-aka-rotiboy-buns