I’m making a variation on this bread today.
that looks amazing!
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I ran out of white flour, so mine will be mostly Emmer, a little white flour, part oatmeal, with pecans and a little sugar added.
I was commenting on your Koulouri but look forward to seeing your emmer bread!
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Oh, thank you!
The usual weekly loaves in the background, but the buns are a recipe I converted from regular yeast to sourdough. I used the papo secos recipe from Leites Culinaria.
The commercial yeast raised buns have a tight, very light crumb and a soft, thin crust. The sourdough version is much more like a ciabatta: a little heavier with a baguette like crumb and a crunchier crust. All of the ingredients and measurements were the same except for the use of a leaven instead of commercial yeast. I’ll have to make these at the same time someday so I can do side by side comparisons. I didn’t expect this much of a difference. The flavour of the sourdough buns is excellent. Even though there is no trace of sour, they are very full-flavoured. With apologies to David Leite (whose site has some fabulous recipes) the Jammys all agreed that these were even better, though if I want to make them the same day, David’s recipe is the one I’ll use because they are also, differently excellent.
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Those are stunning.
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Thank you. I’m finally getting the scoring to work and understanding how the various quantities of steam effect the colour and texture of the loaves. Still learning, but that keeps it interesting.
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Glorious bread! When you say buns, the bread is stuffed with something or other? Hmm, never really thought about it, is a roll a bun?
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A roll is the same as a bun in Canada. The words are usually interchangeable.
We used to have a chain of bakeries across Ontario called Buns Master. There’s only one or 2 locations left.
It’s funny, Around here it’s Kaiser Roll, Dinner Roll, Poppy Seed Roll, but usually Cheese Bun, Pizza Bun.
Either Portuguese roll or Portuguese bun.
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Thanks, vinouspleasure. I’m pretty happy with how things have been turning out. Always a new challenge, though.
As far as the buns go, they’re not stuffed. @Phoenikia has a good explanation for the names around here.
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I looked up the list of buns still sold at Buns Master in Guelph last night.
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Have you tried these, jammy? I have purchased a few. They are like a slightly sweet, slightly citrusy, bigger version of an English muffin
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I’ve never seen these so that means I’ll have to try making them, but I’ll cut it down to a 1 lb of flour recipe. Thanks for posting the link! Where did you discover them?
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Someone on Reddit was talking about them. I live close to Little Portugal, and I’ve tried them at Brockton Bakery on Dundas West in Toronto and at Nova Era in LondonOnt so far.
Café Bélem on College Street doesn’t bake them.
I’ll post the KA recipe, too.
“the more frequently you enjoy these round muffins, the more likely you are to begin looking like them.”
Yes, I can see that. Definitely will be making them now.
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I adore Portuguese muffins. First had them as a college student in NH where a local pizzeria used them for their beef and chicken burgers. So delish. I sourced them a few years ago. There is a bakery back east that makes them for the grocery and will ship. It’s called the three meal muffin. I bought 96 a couple of times to avoid shipping fees and stored them in my freezer. Not since then though since I think they are up to 120 or more before you hit free shipping. If I lived in the northeast they’d be in my grocery cart every time.
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Just some “basic bread” to go with various dinners, etc. I’ve decided I’m no long purchasing bread from the grocery store. I’ll spend that money on other items I can’t bake or cook up. Sunshine is getting low on whole wheat sandwich bread, so I’ll make that over the weekend.
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for the bread geeks among us (myself shamelessly included), it’d be a real treat if folks posted crumb shots. Let us ogle those airy holes like the dough nerds we are!
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I sliced up my bread last night – here are some of the slices. Probably not the airiest bread, but it tastes good. We had a quick and easy pasta dinner last night and that bread was perfect for mopping up the sauce. YUMMY!!
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Rightness or openness of crumb is always an ‘it depends’
Big open crumb is great, say, rustic bread to dip in olive oil or smear with fancy cheeses.
Tighter crumb meats the jam doesn’t fall through the holes. This may be an issue.
Is it too tight a crumb or is it dense and doughy? If the latter it might be underbaked and/or underproved.
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