Check Out My Buns
I started with Sunflower Seed Rolls from "The Rye Baker"
- The formula calls for light rye. I am a fiber snob and stock only medium and whole/dark rye. So I used medium rye, which requires a lot more water than the formula calls for
- I don't understand the directions that say "add half the water to make a slurry like pancake batter" and then, later, "add the rest of the water". Pancake batter is a lot soupier than any bread dough I have ever seen. And that's from half the water? In any case, with medium rye, it took all the water just to incorporate all the flour into a fairly dry dough, not the wet, sticky dough of the formula. I added another 50-75g of water with the salt and got something like the description on the formula
- I ran out of sunflower seeds and didn't have any or the outside. So I left some bare and used sesame or caraway on the others.
They came out OK, probably with a tighter crumb than with light rye, but still pretty tasty. It's an easy and fast process, about 3 hours start to finish (I timed my start so that I could start preheating the oven on off-peak electricity rates),
The flavor is pretty good, but perhaps not as complex as sourdough formulas rather than the commercial yeast.