Experimenting to make a Tartine Morning Bun
Tartine is known for country bread but most people go for morning buns. So, how to make one that's as good or better? I'm trying my best...
How do you make a morning bun? You take a laminated book (dough + butter folded together repeatedly), sheet it out to a large rectangle, cover it with a cinnamon sugar mixture (often with citrus zest), roll it up into a log, and slice it every 1.5 to 3 inches. Shove those rounds in a standard muffin tin (more on that later) with the cut sides up and down, proof, and bake.
Here are the details, options, and tradeoffs. My journey on this isn’t over but I have been sitting on this post for too long…
Flours and lamination choices
The more layers of butter you create through lamination, the more structure the resulting product will have. If you use 3 sets of letter folds you will create a dough with 27 layers of butter. If you use a traditional double book fold + a letter fold you will have 12 layers of butter. A middle option: 16 layers of butter through 2 double book folds. How does this play out? I’ve found that a 27 layer dough creates a well aerated bun that has an interior that looks …
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