Following on from yesterday’s post. The dough rose well, and I knocked out back and shaped it at about 11pm. For the first time with this sourdough I shaped it onto buns in a round silicone cake tray. Then it went, under a wet cloth and plastic, into the fridge overnight.
This morning the buns hadn’t proved quite enough, so I put the tray on too of the heating oven for 30 minutes to encourage the rise.
After baking the bin round looked amazing.
Once cooled I planned to make the tools up for a picnic, and splitting the round revealed a scrumptious centre.
The picnic rolls had pastrami and salad inside, but I opted for raspberry jam on mine!
The family say, “you can make this bread again!”, and I agree.