It was so spongey. Best I've made so far!
I'm too greedy and we eat it all in 2-3 days. I'm worried I maybe wet my hands too much before I handle the dough and throws off my percentages. This was meant to be a pretty stiff dough but even after final proofing it was pretty goopy.
very helpful, hadn't thought to try Pam. Usually use water for initial folding and handmixing, then flour for shaping and proofing
Nice, nice! Would you like to share your recipe and steps to create that beautiful bun?
It's from Flour Water Salt Yeast. Mix 400g all purpose flour with 277g of 80 degree F water and a little bit of yeast (~3/32 of a teaspoon). Cover and let sit 12-14 hours. Next day, mix with 100g of flour,103g of 105 degree F water, 11g of sea salt, and 2 teaspoons of yeast. Fold to build gluten, don't knead. Let that triple in size (3.5 hours). Empty onto a floured surface to fold and shape. Let it proof for an hour in a banneton basket, and preheat the oven to 475 degrees with a Dutch oven inside. After the bread is proofed, place it in the Dutch oven to cook for 30 minutes with the lid on, then about 15 minutes with the lid off. Let it cool 20 minutes, and you're done!
80% of the flour and most of the water sat with a little bit of yeast (like, 3/32 of a teaspoon) for about 13 hours before I added the salt and the rest of the yeast/flour/water. It grows into this airy, sticky goop, and in this case, is the bulk of the bread.