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Today I made sandwich buns, the same recipe I used last week to make the basket weave loaf. Except I subbed a little rye for the white flour (1/2 cup). I also wanted to try to make the basket weave for the buns. So I tried it for 2 of them to see how it would turn out. The challenge was to coax 95 grams of dough into 6 ropes. As I expected it would be, it took a little effort. But here is the result.
Of course, it would be easier if I made larger buns. If I do this again maybe I'll make 7 buns instead of 8.
Thank you Baker Aunt and ItalianCook.
The recipe I used is Braided Bread Recipe that I found on the former RecipeZaar which has morphed into geniuskitchen (I miss the old recipezaar, they had great forums, sigh). I slightly tweeked it for myself, I use 8 1/5 ounces of milk, olive oil instead of butter and I reduced it from 4 tablespoons to 3 and I use 50% whole wheat. I also usually skip the egg wash. I have also found that the right amount of flour is 14 ounces by weight, which I divide up to 7 ounces bread and whole wheat flours each. If you were using 100% white flour, the 1 cup of milk would probably be right. I also reduce the salt by half. The recipe claims a bake time of 40 - 45 minutes but 35 minutes does it (14 minutes for buns - recipe divided into 8 buns). I like this recipe a lot, I make loaves and sandwich buns with it.There was a reference in a previous thread about a round 6 strand braid. I decided to try it although this morning I was having doubts as my recipe is about 3 cups of flour (14 ounces) whereas the link to that braid was using a larger recipe. I didn't know if it would be effective dividing my recipe into 6 strands. I went on youtube and looked at various braiding methods and ran across the 6 strand round, basket weave they called it. Well, that inspired me again so I went ahead and did it. It's proofing right now. I'm using an improvised proofing box which is top cover of a cake carrier with 2 shots of hot water under it to give it a little humidity.
