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Yesterday I made herb buns with assorted fresh herbs (or fresh-frozen flat in olive oil, thanks for the suggestion) and this recipe.
As you can see, they came out kind of flat. If that happens, was the problem likely that I over kneaded the dough, under kneaded the dough, under proofed, or over proofed?
The dough never took on the resilient, smooth character I was looking for, even after very lengthy kneading, and stayed sticky rather than velvety after proving. I kneaded and proved longer than the recipe says, as I was waiting for it to take on the texture the recipe called for, but it never did. Otherwise I followed the recipe exactly.
That being said, they are still extremely tasty. I had intended them to be an experiment in herbs - I used different herbs or herb combinations for each one - but the result was that all herbs I tried are delicious in bread, but I should have chopped the sage finer.
Other baking question: if you bake bread that contains smoked/preserved meat (bacon, ham, hard sausage, etc) how do you store it and how long can you keep it?
As you can see, they came out kind of flat. If that happens, was the problem likely that I over kneaded the dough, under kneaded the dough, under proofed, or over proofed?
The dough never took on the resilient, smooth character I was looking for, even after very lengthy kneading, and stayed sticky rather than velvety after proving. I kneaded and proved longer than the recipe says, as I was waiting for it to take on the texture the recipe called for, but it never did. Otherwise I followed the recipe exactly.
That being said, they are still extremely tasty. I had intended them to be an experiment in herbs - I used different herbs or herb combinations for each one - but the result was that all herbs I tried are delicious in bread, but I should have chopped the sage finer.
Other baking question: if you bake bread that contains smoked/preserved meat (bacon, ham, hard sausage, etc) how do you store it and how long can you keep it?
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