Baking Buns

The yeast was not forming bubbles in the water. Not after five minutes, not even after ten minutes, and definitely not after I had finished reading two more chapters.

But the yeast water definitely smelled like yeast.

So I made a little hole right at the center of my flour and salt mixture, and drowned it in my bubble-less yeast water.

After a lot more flour than specified, I had a little dough ball of sorts. I let it rest until it doubled in size and looked like saggy but smooth, olive oily skin. I poked it once, twice and folded it thrice.

Four buns were baked, golden from being generously coated with olive oil. Upon each, delicate cracks, because I had attempted to carve patterns.

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