16 hours poolish soft buns

16 hours poolish soft buns

A very good recipe that produces soft flavourful buns!

16 hours poolish soft buns (adapted from SeaDragon)

Poolish

  • 150 grams casarine bread flour
  • 150 grams water
  • 0.5 grams yeast
  1. Mix everything together, cover with cling wrap and leave to proof for an hour. Place into the fridge for at least 16 hours.

Main

  • 250 grams casarine bread flour
  • 100 grams cake flour
  • 15 grams milk powder
  • 50 grams castor sugar
  • 6 grams salt
  • 5 grams instant yeast
  • 1 egg
  • 75 grams water
  • all of the poolish
  • 50 grams unsalted butter, cut into cubes
  • 1 lightly beaten egg for glazing
  1. Place everything, except butter, in the mixing bowl.
  2. Knead on low speed until a dough forms. This takes about 2-3 minutes.
  3. Add in butter. Knead until dough reaches windowpane stage. This takes about 8-10 minutes on medium speed.
  4. Shape dough into a ball and place in a lightly greased bowl. Cover with cling wrap and proof for 1 hour.
  5. Divide dough into 12 pieces. Shape the dough to whatever you desire.
  6. Place on baking sheet lined with parchment paper. Cover with cling wrap and proof for 1 hour.
  7. 15 minutes before proofing time is up, preheat oven to 190 C.
  8. Glaze buns with egg wash.
  9. Bake for 12-15 minutes until golden brown.
  10. Let cool completely on a rack before storing in an airtight container.

Gloriously soft, sweet bread that is delicious taken plain.

16 hours poolish soft buns1

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2 thoughts on “16 hours poolish soft buns

  1. Hi Beautiful how are you ?? Saw the pie you make , yummy !! ^^ is a patience process to bake this bread. Can only imagine how soft and fluffy this bread is . Do any baking this CNY ?? Have a great celebration and enjoy the break 🙂

    • Hello. I’m fine. Thanks for dropping by and your kind comments. Yes, I was baking like mad over the past weekend. Will be posting later. You too have a wonderful celebration and a happy catching-up session with ah boy. 🙂

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