Since my adventurous life has taken me to Australia, I now experience new adventures almost every day.
As I am not a native speaker of English, it is sometimes quite exhausting and requires concentration. On the other hand, I am grateful for the fact that I learn something new every day.
But sometimes it also feels as if there are not enough words in the English language to express yourself precisely. Somehow I am quite helpless when a single word in English has five or six different meanings in German. Kind of confusing, isn't it?
For example, when I hear buns, I can only deduce from the context what is actually meant by them.
or maybe the buttocks of a person.
When someone tells me that my buns look great, should I thank him for the compliment and tell him that I train regularly, or give him the recipe?
The products of the bakery are good and delicious, the guys are very nice. But I am also aware that there are additives in the products, which I have been avoiding since I started baking myself.
Since I have enough time, I thought, why not bake it myself every now and then. A new adventure has begun ...
Anyone who is familiar with my blog entries on sourdough, Levieto Madre and bread knows that I am used to differentiate flour by so-called Types.
When I called the grocery store (since a few weeks they only deliver), I was asked which flour it should be. Plain Flour, Perfection Bakers Flour, Superb Bakers Flour, Soft Flour, Self Raising Flour .... HELP!!!
I told them I wanted to make buns and pizza. They said that they have Wallaby Flour by Laucke, which ist the suitable for that purpose. I accepted the recommendation, ordered.
Soon after, I googled the product. That's the result:
Our Wallaby flour is a strong flour with characteristics tailored to provide doughs that are capable of successfully meeting a wide range of baking requirements. Doughs produced are of good water absorption and balanced; being strong, extensible and tolerant. Wallaby flour is used for yeast raised product – standard white bread, bread rolls, hearth and flat breads, pizza, and specialist products such as bagels, yeast donuts, buns and croissants. It is also suited to most pastries, heavy fruit cakes, cream puffs and any product which requires a well balance and tolerant dough.
The Wallaby is one of Australia’s most well known and most diversely adapted marsupials. The wallaby is uniquely attuned to its environment which covers a wide range of the Australian continent; from the rocky ridges of South Australia’s Flinders Ranges to the dense forests of northern New South Wales.
Generally, wallabies tend to become active in the late afternoon and evening when they leave the safety of dense vegetation and scrub to graze on grasses in open areas. They are a social animal sleeping communally and then moving and feeding in groups of up to twenty or more.
Our Wallaby Bakers Flour is available in three size packs 5kg, 12.5kg and 25kg
Our Wallaby Bakers Flour is available online in a 5kg bag.
Wheat flour is made from wheat, rye flour from rye and spelt flour from spelt. YIKES!!! Do they mill lovely wallabies?
When the delivery arrived and I spotted it was made from wheat, it was such a relief.
Let's bake Tommy's buns!
500 g Wallaby Flour (All-Purpose Flour, Type 550)
155 g Water (cold)
155 g Soy milk (natural, cold)
20 g Butter
10 g Honey
10 g Salt
10 g Yest (fresh) - Thanks to our bakery where I got the yeast.
Since the flour is new to me, I kneaded the dough completely by hand. It is easier to recognize the right consistency and you will have a better feeling when the dough is properly kneaded. I initially retained 25 g of the water.
If you knead a bun or bread dough by hand, it starts out as a mess and ends up as a workout (while some other kind of workout ends up with a mess ), because you have to knead for 10-15 minutes until the dough has a smooth, elastic structure. I started at about 10 in the morning. When the dough was kneaded, I formed it into a ball, put it in a lightly oiled bowl, covered the bowl and put it in the fridge.
The next morning I got up a little earlier, took the dough from the fridge, divided it into 10 about 80 g heavy pieces and formed them into buns. I cut the dough pieces about 3/4 deep right at the beginning and laid them in a linen cloth with the cut downwards and covered them with the cloth. They now had 45 minutes to acclimatize and to rise a little. During this time I heated up the oven to 250°C.
Shortly before I put the dough pieces into the oven with enough space between them (cut to the top), I brushed them with water. I baked them with steam at 250°C for 20 minutes. During the last 5 minutes I opened the oven door a little bit. This makes them crunchy.
I took this photo shortly before serving.
None of the 10 buns survived breakfast.
When Pat told me that my buns were the best he ever had, I could tell from the context what compliment he paid me.