After my white bread I decided to bake another load with higher whole grain content.
this is based on peter Reinhardt cinnamon sticky bun, I charge it to 25% wholewheat and sub part of the yeast with sourdough.
did a 6+ 4 slap n fold and 3 s&f over the initial 2 hours of bulk fermentation, total 3.5 hours till double in size.
I used water wash with bran topping which added nutty flavor from the side it looks like a shreddable crumb. A crumb shot with filling will be posted tomorrow
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Those look perfect on the outside. Can't wait to see your filling.
Regards,
The fillings for my little bun is vegetarian "shredded pork with Flaxseed" but the filling seems to shrink a lot, maybe it absorbed the moisture from the bread made it shrink a bit. Its very tasty thou.
The crumb is still shreddable after two days in a plastic bag!!
Breakfast at my desk
