The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
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Chentelle's picture

Why can't I make fluffy sandwich rolls?

June 22, 2009 - 10:29pm -- Chentelle
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I have tried half a dozen or so recipes that claim to make fluffy sandwich rolls but they all come out hard crusted and dense.  Could reducing the salt in the recipes cause this?  We have to make lower sodium bread for health reasons so usually halve the salt in the recipes.  Any tips or recipes that have worked for you?

Nomadcruiser53's picture

Pizza supper

June 22, 2009 - 9:55pm -- Nomadcruiser53

Made an SD dough for a pizza supper last night. Made 3, but one got eaten before the photo. I had a lot of trouble getting the wetter dough onto the preheated stone so they aren't pretty. I used the back of a cookie sheet, but even with cornmeal the transfer was difficult. I may have even swore a few times. In the end supper was served and it was quite edible. There were even a few SD onion rings left to join the photo op. ( Thanks Pamela ). Dave


Big Brick House Bakery's picture

Baking with freshly milled flour

June 22, 2009 - 7:19am -- Big Brick House...

I am a scratch baker, I purchase grains and use them in my bread recipes.  I have to make conversions from traditional flours to my fresh flour, has anyone else ran into this?  I have came up with several tricks, but always looking for more suggestions, along with other peoples creations with their fresh flour.

audra36274's picture
audra36274

 


 


What is the weather where you are? Here is what is going on in the south. We can't seem to get ripe tomatoes because we enjoy them green . Early in the morning it is already 84 with high humidity. I start my bread and sit it out to rise. Then we pick and prepare for canning. Go knead. Start canning before it gets any hotter. Go shape for final rise. Take hot jars out and sit aside to be undisturbed. Bake and cook.  The days are busy, long, and hot but I wouldn't trade it for anything. I wish you all good food and happy baking. Anybody else have that first ripe tomato yet? Luckily my friend has a greenhouse and we have really had them all winter.


 


tomato

dmsnyder's picture
dmsnyder

The rolls I made with the Sourdough Italian Bread  dough were so good, I made a bigger batch today. I thought about making them larger than last time, but my wife said she wanted hers smaller. So, I made half of them 4 oz and half 3 oz. I guess you could call them "His and Hers Sourdough Italian Rolls."



 


One of our favorite breads is the Cinnamon-Raisin-Walnut Bread from Reinhart's "The Bread Baker's Apprentice." I don't know why I don't bake it more often. Just "so many breads, so little time," I guess. Anyway, my wife has been lobbying for me to make it for a few weeks. So ...




 


David

xaipete's picture
xaipete

When I saw Sylvia's sandwiches I immediately knew what we were having for Father's Day! I made BBA's Italian Bread. Thanks to information gleaned from David's posts I knew to increase the mixing time. I think it took about 10 minutes on medium speed in my KA to pass the window pane test.



I used a regular biga (is there really any such animal?) that I made the day before and held overnight in the refrigerator. I made one loaf and 4 hoagie-style rolls (each roll weighed about 5 ounces).


Note to self: whenever putting sesame seeds on the outside of loaves, rolls, etc., brush the target with egg white wash or most of them will be on the floor and not in your mouth. I can't tell you how many times I swept the kitchen floor yesterday! Before bagging the breads, Jim said, "Why don't we just scrape the seeds off!" I agreed whole-heartedly!



My meatball recipe is oddly (just kidding) similar to Sylvia's. It comes come foodtv's Ina Garten. You can read it here if you are interested.




I, like Sylvia, really think San Marzano tomatoes are the best and use them in all my special dishes.



The meal was a winner and the bread held up very well to the meatballs and sauce. I dressed the meatball with a semi-firm whole-milk mozzarella and popped them under the broiler for a few minutes.



I wanted my picture to look like just like Sylvia's but was out of parsley, so I had to substitute a sprig of cilantro :-) which I threw away after taking the photo.


Happy Father's Day to all,


--Pamela

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