I don't buy the side by side comparison promoting the bun pan. Looks more like the smaller one was also baked in the same pan but with less dough. Sorry. Showing them on scales (with similar weights) might be more convincing. I do agree with all the aspects of the recipe and it is a great one! My only tweak: autolysis of the flour, soaking it in the water for 12 hours (23°C) before putting the dough together and reduce the malt/sugar by half. Actually, MO, the buns were exactly the same size by weight. We're not into "fudging" our tests to give a desired result. As for soaking the flour for 12 hours - it does help release the sugars, allowing you to reduce the amount of sugar you use. Not sure what it would do to the absorption and flour/liquid ratio, so readers, if you're going to try this, be prepared to perhaps tinker with the recipe a bit, OK? PJH

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