Three experiments in sourdough

So, over the course of a few week I’ve been experimenting with this San Francisco sourdough recipe. I’ve been determined to find the best level of hydration for this dough, one that can hold a nice shape, and produce a nice open crumb. Each loaf took about four days – as the sponge is left […]

Tangzhong hot cross loaf and buns!

These hot cross buns are ever so slightly non traditional with the use of the tangzhong method to make them super super soft, and the chocolate cross on top. Aaand also through the middle! Yes that’s right, there is a chocolate brown cross in every slice of this hot cross bun loaf. Okay, so maybe […]