Also, in Step 9 of making the bun dough, the author refers to a special kneading technique supposedly described in Step 5 on page 87 of the book. If anybody has access to this book, could you please briefly describe what type of kneading is required here (a direct quotation from the book would be greatly appreciated). Thanks a lot.
Just tried the buns recipe. The amount of liquid in the dough (3/4 cup total) seems to be way off relative to the quantity of flour used (3 1/2 cups). Had to add more liquid to make a soft dough (otherwise it would have been a brick even with the lowest amount of flour suggested).
My question is: Is the amount of liquid as it appears below in the reprint of the recipe the CORRECT total amount, i.e. as it appears in the book? Or is there a possible typo in the online copy? Is there any other liquid, such as milk also added to the dough?
Thanks a lot.
I have confirmed that the amounts listed here match that in the recipe. I have also added in the amounts for the flour in grams. The preferment should be moist and then when the dry mixture is added the egg will add some additional moisture.
Also, in Step 9 of making the bun dough, the author refers to a special kneading technique supposedly described in Step 5 on page 87 of the book. If anybody has access to this book, could you please briefly describe what type of kneading is required here (a direct quotation from the book would be greatly appreciated). Thanks a lot.
Just tried the buns recipe. The amount of liquid in the dough (3/4 cup total) seems to be way off relative to the quantity of flour used (3 1/2 cups). Had to add more liquid to make a soft dough (otherwise it would have been a brick even with the lowest amount of flour suggested).
My question is: Is the amount of liquid as it appears below in the reprint of the recipe the CORRECT total amount, i.e. as it appears in the book? Or is there a possible typo in the online copy? Is there any other liquid, such as milk also added to the dough?
Thanks a lot.
I have confirmed that the amounts listed here match that in the recipe. I have also added in the amounts for the flour in grams. The preferment should be moist and then when the dry mixture is added the egg will add some additional moisture.
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On April 7, 2012, 1:13 pm lenotchka said:
Would be helpful to have ingredient amounts listed in grams if possible. Thanks.
On April 7, 2012, 1:36 pm lenotchka said:
Also, in Step 9 of making the bun dough, the author refers to a special kneading technique supposedly described in Step 5 on page 87 of the book. If anybody has access to this book, could you please briefly describe what type of kneading is required here (a direct quotation from the book would be greatly appreciated). Thanks a lot.
On April 8, 2012, 10:10 am lenotchka said:
Just tried the buns recipe. The amount of liquid in the dough (3/4 cup total) seems to be way off relative to the quantity of flour used (3 1/2 cups). Had to add more liquid to make a soft dough (otherwise it would have been a brick even with the lowest amount of flour suggested). My question is: Is the amount of liquid as it appears below in the reprint of the recipe the CORRECT total amount, i.e. as it appears in the book? Or is there a possible typo in the online copy? Is there any other liquid, such as milk also added to the dough? Thanks a lot.
On April 8, 2012, 12:01 pm pam said:
I have confirmed that the amounts listed here match that in the recipe. I have also added in the amounts for the flour in grams. The preferment should be moist and then when the dry mixture is added the egg will add some additional moisture.