Parmesan Black Pepper Spelt Hot Dog Buns

Steps

1. Divide the ingredients before you start: set aside about 170 g of the milk for the dough and the remaining 10 g for brushing; set aside 50 g of the Parmesan for the dough and the remaining 30 g for the topping.
2. In a large bowl, whisk the whole spelt flour, bread flour, instant yeast, salt, black pepper and the dough portion of the Parmesan to make the dry mixture.
3. In another bowl, whisk the dough portion of the milk, the water, ricotta, egg and honey until smooth to make the wet mixture.
4. Pour the wet mixture into the dry mixture and stir into a shaggy dough. Add the softened butter and knead by hand for 6 to 8 minutes until smooth and elastic; spelt dough tears if overworked, so stop once it stretches thin without ripping. The dough is about 56% hydration from the water and milk (softer with the ricotta and egg) and about 1.6% salt.
5. Cover the bowl and let the dough rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
6. Line two baking sheets with parchment. Turn the dough out, divide it into 12 equal pieces of about 92 g, and shape each into a 6-inch log, pinching the seam closed. Place seam side down about 1 inch apart so they bake into soft-sided buns.
7. Cover and proof at about 75°F (24°C) for 40 to 50 minutes, until puffy and the dough springs back slowly when poked. Meanwhile, preheat the oven to 375°F (190°C).
8. Brush the buns with the brushing portion of the milk and sprinkle evenly with the topping portion of the Parmesan.
9. Bake for 18 to 22 minutes, rotating the sheets halfway, until deep golden and the centers reach 190°F (88°C).
10. Cool the buns on a rack for at least 30 minutes before slicing them open along the top or side.