Bath buns (Sat 30.01)

Bath buns based on recipe from “La lecon de boulangerie” by Richard Bertinet. English version of this book: “Crust: Bread to Get Your Teeth Into”


Starter poolish.

  • 125 h White bread flour
  • 125 g water
  • 5 g fresh yeast


  • 375 g white bread flour
  • 7 g salt
  • 60 g caster sugar
  • 10 g fresh yeast
  • 2 eggs
  • 150 g lukewarm milk
  • 125 g unsalted butter (only used about 100)


  • milk and sugar

1. Make the starter dough by combining flour, water and yeast.

Mix to a smooth batter and leave to rise for about 2 hours.

2. Mix dry ingredient (flour, salt, sugar). Crumble the yeast in the flour, add the starter and eggs. Add most of the milk and start mixing. The dough will be very soft and sticky. If all ingredients are combined turn out on work surface.

The dough is too soft and sticky for regular kneading. Work the dough by stretching and folding it for some 5 to 10 minutes.

Form into a ball and return to a floured bowl. Leave to rise for an hour.

3. After 1 hour rise turn out on lightly floured surface. Fold the dough and form into a new ball. Leave to rise for another hour.

4. Turn out on floured work surface and divide in 12 parts (first in two, then four then twelve).

Form each piece of dough into a bun and put an a greased baking tin.

Leave to rise for 1 to 2 hours until doubled in size.

5. Glaze the buns with a mixture of milk and sugar.

Bake in a preheated oven for 20 minutes (light brown).

When done glaze again with the milk mixture.

Leave to cool on a wire rack.

bath buns