Thank you to Melvyn for sending in this delicious recipe!
Yield: 12 buns Method is flying ferment
Take the desired dough temperature that you require and multiply it by the number of factors that will effect the final dough temp. In this case that will be 4 i.e The preferment, the flour temp. the room, & the water/milk temp, then subtract the temperature of the room, preferment, & flour to arrive at your required water/milk temperature. i.e. Final desired dough temp. = 25c so 4 x 25 = 100 lets say for a simple example the room, flour and preferment are all at 22c Therefore subtract 66 from 100 = 34c which is the temperature of water & milk required to achieve your desired dough temperature.
“ONE A PENNY TWO A PENNY HOT CROSS BUNS”
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With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s, we believe passionately that our local partnerships, traditional methods and premium grains make for better baking.
We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.
The Matthews Cotswold Flour story began when the original FWP Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood.
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