Lovely to hear from you again Kitty, the bake looks amazing. I love that used a mug so you can bake without scales.
I live in Cornwall and have recently been baking saffron buns but with safflower (from Hungary, a present) which works in the same way but isn’t quite as yellow. I just love baking bread and few years ago stopped buying it all together. I have your book which is so good, your story is nothing short of remarkable. I can’t wait to see (and try) more bakes from your travels.
I use strong white bread flour which is usually around 13-14% protein, but another from 12-14% is great, i am kneading by hand, window pane test optional, doesn’t need to pass:) just needs to feel smooth.
Reading your updates always feels a bit like sunshine (or warm, freshly baked buns). So looking forward to reading about and baking through your travels!
I love the mug conversion! It reminds me of growing up in Italy where my mum or grandma were making cakes using a mug as a measurement cup! I’m a baker myself and I’ve been following your travels around Europe and it made me think it’s something I would really like to do. You’re making me think it could be possible :)
What a wonderful adventure you are on Kitty! And what a brilliant idea to do the mug conversion for those who don’t have all the kit! So accessible. And I should have added that the recipe looks delicious too!
Lovely to hear from you again Kitty, the bake looks amazing. I love that used a mug so you can bake without scales.
I live in Cornwall and have recently been baking saffron buns but with safflower (from Hungary, a present) which works in the same way but isn’t quite as yellow. I just love baking bread and few years ago stopped buying it all together. I have your book which is so good, your story is nothing short of remarkable. I can’t wait to see (and try) more bakes from your travels.
Thank you for sharing. ❤️
That sounds amazing!
So glad to hear you had a grand time on your travels and thank you for the new recipie!
What is the protein % on the flour? Are you kneading by hand? Should it pass window pane test before first Proof?
I use strong white bread flour which is usually around 13-14% protein, but another from 12-14% is great, i am kneading by hand, window pane test optional, doesn’t need to pass:) just needs to feel smooth.
Reading your updates always feels a bit like sunshine (or warm, freshly baked buns). So looking forward to reading about and baking through your travels!
Wonderful to hear from you again ❤️
The mug conversion is brilliant! I can't wait to try these buns! (I do use a scale though!)
I love the mug conversion! It reminds me of growing up in Italy where my mum or grandma were making cakes using a mug as a measurement cup! I’m a baker myself and I’ve been following your travels around Europe and it made me think it’s something I would really like to do. You’re making me think it could be possible :)
What a wonderful adventure you are on Kitty! And what a brilliant idea to do the mug conversion for those who don’t have all the kit! So accessible. And I should have added that the recipe looks delicious too!