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Lianna's avatar

Hey! Could I ask what type of tin you used? Looks like a 12 hole muffin tin? I may be incredibly incorrect 😅

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Clare's avatar

Hi hi! I'm in the middle of my second attempt on these buns, but have found that when using the no-knead method, my dough seems to overproof quite quickly, leaving the dough with that signature sour, alcohol-y taste. I find this smell seems to set in soon after I put the dough in the fridge after rising at room temperature. Is there any way to save my second batch, or prevent this from happening on my third try?

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