I recall that last summer had more hot days than this one, but then, who says my memory is accurate. This summer, I have been able to time my baking for cooler days, because there are more of them. If you are going to have the oven on at 450C for 4 hours, you need cool.
On my July monthly bake, I tried something new. We can never find decent hamburger/hotdog buns in the grocery stores, so have been using slices of Levain bread instead. So, this baker was asked to expand his offerings.
I chose to use the recipe for Levain pizza crust as my first attempt. I figured it would be able to hold together throughout the eating process.
My Levain has been gaining strength with each feed, so I managed a good batch for this bake. The pizza dough was easily shaped and baked up well, as you will see.
Next time, I might try a different dough, but for now, we have enough buns to last the summer (they freeze well, after being split).
Cheers and happy baking.
In addition to the buns, I also did the usual brown bread (4) bake and managed a long loaf of white.
These photos were taken July 19, 2020