Well I haven't posted in more than a month, but have been busy baking different things. The dinner rolls are a take of P. Reinharts soft pull apart dinner rolls from ABED. This batch of 325 grams total flour yielded 6 rolls at 104 grams each, so I thought why not bake them off in a muffin tin?
All of the my bakes are leavened with a refreshed liquid levain. Here is the formula for the rolls:
50 g levain
325 g bread flour
175 g milk, scalded
30 g honey, added to the hot milk
32 g butter
20 g egg
Mixed and developed using 4 sets of stretch and folds with 10 minutes rest. Bulk rise was 2:15, then I divided and shaped, baked at 400F convection with steam for 7 minutes, turned removed steam and baked a further 7 minutes.
Here are some lemon ricotta cookies courtesy of Giada:
These are the BOMB!
Hoagie/ cheese steak buns. Again adapted from Reinhart's ABED.
Pita, pita pita! Boy did these turn out great. It makes me want to bake another batch.
Last, but not least is an exploding loaf of pulla. I thought I had the braid ends together.
Final loaf with one end blown apart
Happy baking TFL friends! Ski