I had intended to make Chicky Buns yesterday but life threw a passion fruit seed at me. It hit me hard.
Still, the pain didn’t stop me from putting together the chicken filling last evening. I also prepared an Old Dough and left it to ferment overnight in the fridge.
Today, after lunch, I mixed and kneaded the dough. Then I attended an hour of Pilates.
When I got back about 90 minutes later the dough had finished its first proof. It was wise use of my time.
When I got back about 90 minutes later the dough had finished its first proof. It was wise use of my time.
*****
Makes 7 (after holding back 115 grams of dough to act as starter for my next batch of bread)
Bread dough: 17 grams caster sugar, 1 packet (5 grams) Shirakami Kodama Koubo, 5 grams salt, 250 grams Reve de Lapin flour, 30 grams low fat milk, 160 grams water, 10 grams butter (softened), 115 grams Starter
Pâte fermentée (old dough): 125 grams bread flour, 75 grams water, 1/4 teaspoon instant yeast, 1/4 teaspoon salt
Placed in a lightly oiled plastic bag to rest overnight in the fridge
Brine for the chicken thighs: 150ml apple cider, 300ml water, 20 grams salt
Marinated for 5 hours
Filling: 2 (should’ve bought 3) boneless chicken thighs (roasted and diced), 1 tablespoon dried cranberries, shredded cheese
Topping: milk, dried rosemary
Proofing: 90 minutes + 15 minutes + 75 minutes
Baking: 200 degrees C, middle rack, 17 min
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