Got to try out my new toy today. I've been working on this for a couple of weeks and it worked great. The proof box is temperature controlled with a Johnson A419 controller set to control a small desk top heater placed in the bottom. The rolls are a soft dinner roll straight dough that can be used for a variety of products. I am catering a dinner for 100 tommorrow and made over 12 dozen rolls today.
Yesterday I was researching various rye bread formulas and techniques trying to come up with something I could make with what I have on hand (dark rye flour and from a sour dough culture). I was thinking of a Jewish or a German Rye. The Bread Baker's Apprentice was a little help but still didn't have a formula to go on. Several years ago a friend (he was the head baker in the first bakery I use to work at) gave me his formulas, study guides and notes from when he attended Dunwoody Institute back in the early 1960's. I pulled those formulas out and found one for a Sponge Dark Sour Rye. Here are the results. 2 of the 3-1 1/2 # loaves. Baked 2 tonight and will bake the 3rd in the morning.
Hello All, I am new to this site and have found it very informative. I have been away from baking for a little while and returned this week to try the 1,2,3 formula I found here. The dough ended up a littlte to loose for my liking but tasted great. The pictures below of those loaves. The pictures at the bottom are from my 2nd batch baked Saturday morning with a much better shape.
The one thing I've noticed is that I'm having no problem getting voluteers to take some of this bread off my hands.
Batch 3 is in the fridge now to bake in the morning.