After my last post you might think I would be avoiding circular breads for a while, but I decided to go for overkill with this 'wheels within wheels' bread instead
|Risen and Ready for the Oven|
|A Boston Cake|
|The Starting Point|
|The Crumb Shot|
By the way these are different from the buns I made previously (Pain Aux Raisins ala Joe Ortiz) as they are made to a traditional Norwegian recipe (Signe Johansen's) with a cardamon flavoured sweet bread dough and no dried fruit. The only adaptation I made was to add a sugar glaze - which was a bit of a liberty as there was already a sprinkling of demerara sugar on them.
Had a bit of a bread kick this weekend (breadsticks, ciabatta and wholemeal multiseed bread), but also did battle with the weeds at the allotment for a couple of hours in the intermittent rain). What else are weekends for?