Same approach and this time I put the dough into the wine cooler at a warmer temp at 8C to see whether I get those nice bubbles as Joze does. No bubbles but the dough was without a doubt more bubbly and puffy. I managed to get it on my impromptu floured teatowel couche....they look a little bit like battered fish...huh.....
Then disaster struck and apart from one they ALL stuck to the towel and I salvaged what could be done..that's why one looks more like a croissant in the basket...
The only one that did not get stuck had such big holes that my son and his friend had to have it with fried eggs and bacon for breakfast to cover the holes after a late night watching shooting stars in the hammock!!!
So...I will have to have another batch with the warmer continued bulk fermentation and see....
Thank you gain Joze for sharing...this will be a regular bake in our house for rolls I think! Kat
p.s. My mind is also wondering what would happen, if I were to follow this approach for a bread? There is actually a baker on IG who bakes using room temp bulk followed by a longer bulk....hmmmm....so much to think about and soooo many ways to approach those beasties!!
I followed more or less the same process as for 1st batch but with the following changes:
1. I extended the bulk fermentation to 3 hours until the dough was really bubbly and had risen as per Joze's description, however I did less folds and ended up with 3 folds 2 first 30 min and then one at the end of bulk before putting dough into the wine cooler...
2. The dough was at 6c in wine cooler for 12 hours and dough temp was 6.5C when I took temp in the morning. Now, I read in Matteo's Festo's book Natural Leavening that he actually let's his dough adjust for 1 hour to room temp and as my dough was not a bubbly as Joze's after 12 hour bulk I thought I give this a go. I think my wine cooler is colder than Joze's at my 6C setting.... he said his fridge is in 8-9C region??
So at the end of the 1 hour room proof the dough was 16C and out on the worktop it came...oh how sticky!!!
I divided again and put on heavily floured towel for room proof at 30min....and then on baking sheets...which again was a very sticky affair...lost some bubbles on the way for sure with my handling....
I am still learning about my oven and I think as I let it heat up for longer than last time the rolls browned much quicker or was it more steam or not...not sure...
This is an amazing version and thank you for sharing Joze!
Oh I am so pleased with the outcome of this...thank you so much for sharing Joze!!!!!!
It was a bit of a chaotic day and evening where I had to cut corners on Joze's instructions and got worried about the outcome...so happy with this and have another one on the go as I write this...2 of the rolls have been gobbled up already for lunch!!!
I made twice the amount of dough and this made something like 4 biggish rolls.
One roll cut across
so soft and squashy so I cut the next one horizontally....
OK...I try to summarise what I did...
I doubled the formula given to me in Joze's blog and I used starter rather than YW.
50g WW Organic Strong Marriages
50g Organic White Marriages
200g WW Organic Strong Marriages
200 g Organic White Marriages
10g Himalayan salt + 60g water (double hydration, bassinage)
I started autolyse and starter at the same time but somehow when I use different flour than the normal flour with my starter it seems to take a while...so AL was actually 5 HOURS until leaven was ready and even then a bit on the not too bubbly side and younger but I wanted to make a start!! Room temp at 25C for both.
I did Rubaud to mix leaven first with a 15min break and then added 60g water with diluted 10g salt. This turned out a very wet dough...I never have gone as high as 88% hydration!!!
4 X at 30 min coil folds as I thought it needed stronger folds to get any strength and proofing at 25C/75F
It showed signs of building strength and bubbles and I ran out of time and although I wanted to give it a bit more time to get more bubbly and more rise I just put it into the wine cooler at 4C at 10PM. I know that the cooler is normally a bit warmer than display and is around 6Cish..
When I checked dough at 8AM it was 6C and not many bubbles and rise as in Joze's photos. So I upped the temp in wine cooler and I also have it another very gentle coil fold to get air into dough and distribute temp...that was just a hunch....
in the end took out to proof approx. 30 at room temp 22C at 11AM.
Dough before dividing...
11;30AM Divided dough (dough temp was by then 16C) and also gave another proof sitting on towel for 30 min and then baked as per Joze's timings.
Bake 12:00 at temps per Joze...
Moving from towel to paper for loading was a tricky and sticky!!! Could have been disaster and the ones on the right stuck to the towel and got a bit deflated!
Baking in B20...
Next time I will let the dough finish bulk until more rise and see what this does...however as WW moves fast maybe that was just a good thing....??
This will be such a lovely bake to do for rolls I think and thank you so much Joze!!!!