aged bread dough for hamburger buns

Three-day old dough is refreshed with processed red beans. The beans are cooked. The yeast can probably handle the beans either way, raw or cooked, but it seems to me this would give them a head start and it resolves up front the water-absorption problem that raw bean powder would cause.

This is the greatly reduced compressed optimized jpg version of the photo set used for  the stack that was saved as an animated GIF on the food-related blog Things Wot I Made Then Ate

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