No More Big Ass.....and An Award!

I wish I could say the same about my behind. But no, that one didn't shrink. Not one bit. Even after the dieting and huffing and puffing in the morning. It must be due to eating too much of these d**n buns. Hmmph!!

After the small success of my 5,000 Dollar Big Ass Buns, I baked this bread another 4 times. Practice makes perfect. If I bake these often enough, I should improve. Do these look improved?

My buns are still out of shape (yeah, that one too) but they do look lots better than the first one. I shaped the buns smaller this time. Another thing I did was to leave the starter dough in the fridge for a day or two.

I find that it smells better because the starter dough that I used the first time (immediately after it doubled in size) had a very strong yeast smell. But after a day or two in the fridge, the smell mellows and is very fragrant. 

I also find that the dough is firmer and easier to mix when the cold starter was mixed into the main dough straight from the fridge. But this is just my own observation and it could be due to other factors. The dough is still sticky of course but I find that I handle it much better now. No more drama.

It is still difficult to shape the dough. This time I divided the dough into 16 rounds - as unequally as possible hah...hah...hah... The professional thing to do is to weigh the dough. But you know my style.

I covered the dough with cling wrap and the second rise took slightly more than an hour because I made these buns on one cool morning. It had rained during the night.

These buns took 22 minutes to bake and I was happy with what came out of the oven. 

The texture is soft and cottony and it smelled and tasted wonderful! I love this recipe and I am more confident about moving on to other bread recipes.

Another thing I observed is that in my later attempts (like the one in this post), the amount of water I used is about the same as the recipe source I followed. I don't know why the dough seemed drier in my first attempt. Maybe it was because I did not mix the dough properly.

Anyway, I am very pleased with what I have achieved so far. Hopefully, we'll see some other types of breads and buns in this space soon, eh?



For the recipe, please refer to the previous post here.

And by the way, I want to extend a very big Thank You to my friends Veronica of Minty's Kitchen and Kimmy of Cooking Pleasure for nominating me for the Versatile Blogger Award. 



This is my second time receiving this nomination and it feels just as wonderful as the first! I am very low key about these things and you can read my sentiments over here. What can I say? It is awesome to be recognized and acknowledged by friends who are loads more talented than I am!