Nailed it!
Slow fermented whole spelt Chinese steamed rolls. And I nailed it, feeling pretty pleased with myself right about now.
They were started in the afternoon of one day, the dough retarded overnight, then prepped for dinner the following day. It was a lot of work. Placed on baking paper in the steamer, waiting to rise.
But then came the parent-teacher night that took too long. By the time we got home, the final rise had been and gone. I steamed them anyway, what else could I do? My wife tells me to look at this as a learning experience - what they call “intelligent fast failure”. Um, OK.
They actually tasted very good, and 3 of them turned out OK! The photo below shows them laid out, ready to go.