kidmissile
firsts: homemade mozarella & pretzel buns!
Mozarella kit from cheesemaking.com, using cream-top non-homogenized milk by Kilgus farms.
For the buns, I used my regular AB5 dough, the wheat version, which uses 1/4 local wheat flour, 3/4 bread flour. After forming dough balls, I let those rise for 20-30min, the formed the buns and let those rise ~30min. In the meantime I prepared a stockpot of boiling water + 1/2 cup baking soda.
So if you've ever made bagels before, this is the same concept. Gently drop the formed bun into the boiling water. When it rises to the top, remove it. The buns were a little delicate, so I used two spatulas to fish them out of the pot. I put these directly on a silpat covered baking sheet. Slash the buns to allow them to release steam and expand while baking. Sprinkle coarse kosher salt and toasted sesame seeds on the buns.
I think I baked them about the same time/temp as the usual AB5 bread. 450F for 25 minutes, including placing 1+ cup water in a roasting pan to create a steamed environment. The result is doughy and delicious!
firsts: homemade mozarella & pretzel buns!
Mozarella kit from cheesemaking.com, using cream-top non-homogenized milk by Kilgus farms.
For the buns, I used my regular AB5 dough, the wheat version, which uses 1/4 local wheat flour, 3/4 bread flour. After forming dough balls, I let those rise for 20-30min, the formed the buns and let those rise ~30min. In the meantime I prepared a stockpot of boiling water + 1/2 cup baking soda.
So if you've ever made bagels before, this is the same concept. Gently drop the formed bun into the boiling water. When it rises to the top, remove it. The buns were a little delicate, so I used two spatulas to fish them out of the pot. I put these directly on a silpat covered baking sheet. Slash the buns to allow them to release steam and expand while baking. Sprinkle coarse kosher salt and toasted sesame seeds on the buns.
I think I baked them about the same time/temp as the usual AB5 bread. 450F for 25 minutes, including placing 1+ cup water in a roasting pan to create a steamed environment. The result is doughy and delicious!