Wow! What an experience - tough but very happy with the end result
Total Active Kitchen Time: ~4 Hours 40 Minutes
This is the time you were physically in the kitchen mixing, kneading, shaping, piping, and cleaning.
• Saturday Night Prep (11:00 PM – 12:30 AM): 1.5 Hours
• This included mixing the dough, the long knead to get that AP flour smooth, making the coffee icing from scratch, and getting everything sealed for the fridge.
• Sunday Morning Execution (6:20 AM – 9:30 AM): 3 Hours 10 Minutes
• This included the "boiling water" rescue, shaping the 8 buns with the butter cubes, the final proofing, the piping, the baking, and the final 10-minute cleanup.
2. Total Rising/Proofing Time: ~7 Hours 35 Minutes
This is the "waiting" time where the yeast was (slowly) doing its job.
• Overnight Cold Rise (12:30 AM – 6:25 AM): 5 Hours 55 Minutes
• The dough was in the fridge during this time. As we discovered, the Pizza Yeast stayed mostly dormant here!
• The "Emergency" Steam Rise (6:35 AM – 8:05 AM): 1.5 Hours
• The critical hour where you used the boiling water and the 200°F oven boost to wake the dough up.
• The Final Proof (8:10 AM – 8:55 AM): 45 Minutes
• The time the shaped buns spent puffing up before the icing went on.
3. The Final Sprint: ~35 Minutes
• Piping & Oven Prep: 10 Minutes
• Baking: 20 Minutes (8:55 AM – 9:15 AM approx)
• The "Crisp" Rest & Clean: 5-10 Minutes
