White rye hats

These are 40% white rye rolls with a little crunchy hat on top of them. God, the hats are so delicious. I generally only have enough stomach capacity for a roll, max 1.5 rolls, but I just want to eat the hats of all the buns. I asked the husband if I could please peel the hat off his bun and he says, yes, but please don't eat it because it's the best part of the bun! Zzzzz

Yes, I could bake a tray of hats exclusively, but it's different when the hat is on a bun.

Essentially, this is a standard 40% white rye roll made with 50% levain and at about 70% hydration (not a very wet dough - I like the buns to keep a really nice shape during their proof and bake). My levain is made up of 50% rye and 50% white. I added the remaining 15% rye to the main dough. With 50% PFF and ambient temp of about 22 degrees, bulk took just 3 hours and proof an hour. I baked these at 220 degrees with steam for about 15 mins.

The hats are essentially thin round pieces of the dough affixed to the buns when they are shaped for final proof. I rolled the dough thin, cut them out with a shot glass (might make them even bigger next time since they are so delicious), dusted them in rice flour (this prevents the hat from essentially becoming part of the bun), and stuck them to the buns by poking them through the centre into the bun.

The crumb is very tender. Had them with butter and broccoli soup for lunch.

The 4 rye hats were coupled with 4 butter buns - 25% white rye dough with butter and a slightly higher hydration. Really nice crackly crust and also a good bun all in all, but how do you compete when you are in the company of buns with fancy hats? 

Loved these hats so much that I might always have them hats on whatever crusty rolls I make in future.