Time is flying by me again, but I'm using this blog to keep track of my bakes, so I really need to spend a few minutes catching up with myself!
Back a couple or so weeks ago, when the temps were getting to ridiculously high levels (ok - not Arizona high levels, but ridiculous for me), and there was no way that I was going to crank up the oven to bread-baking temps of 500 or so. Inspired by Isand66's ever-lovely rolls, and a tweak by dabrownman on Mark Sinclair's potato rolls (http://www.thefreshloaf.com/node/32954/potato-rolls-video), I decided that I would attempt some rolls (since I could bake them early in the morning at lower temps and so not heat up my kitchen too much).
I had an oat levain going, but wasn't too confident in it, so decided to include my first use of a poolish along with it:
FLOUR TOTAL (g)
Fresh Milled Oat flour
Fresh Milled Khorasan (Kamut)
Active Dry Yeast (pinch)
Diastatic Rye Malt
Active Dry Yeast (1/2 tsp)
All Purpose Flour
Total Dough Weight
Total Water (Hydration)
135g oat Levain: create oat levain @ 80% hydration from base durum starter (75g oats + 60g water). Allow to ferment at room temperature for 12 hours, then either use or refrigerate until ready to use.
360g Poolish: create poolish with a pinch (1/16 tsp or less) active dry yeast, 180g skim milk @ 100 deg F, and 180g whole kamut wheat flour. Allow to ferment at room temperature for 4 to 6 hours.
Final Dough: Stir together dry ingredients (1/2 tsp ADY, 225g AP flour, 7g salt, 7g diastatic rye malt) in bowl. In bowl of mixer, cream together wet ingredients (egg, 20g skim milk, 21g maple syrup, 60g softened cream cheese) with oat levain until incorporated. Add poolish and mix until incorporated. Gradually mix in the dry ingredients using the dough hook, and mix together in to shaggy mass (about 5 minutes). Cover and let rest at approx 78-80 deg F for 30 minutes.
Knead for about 1 minute, until dough becomes smooth and shiny. Cover and let rest at approx 78-80 deg F for 60 minutes.
Do full stretch-and-fold on bench, then return to bowl. Cover at let rest for 60 minutes, at 78-80 deg F if not too puffy, or at cooler temps or for less time if quite puffy.
Divide dough in to 12 x 70g pieces, but do NOT shape. Place on parchment or wax paper, cover with plastic, and refrigerate for 8 to 12 hours.
Next day, allow dough to warm up to room temperature for 30-60 minutes before shaping. Shape in to rolls, and place on fresh parchment paper lined baking sheet. Cover loosely and allow to proof for 90-120 minutes (watch the dough!) until risen and puffy. Baste with half and half.
Preheat oven to 350 deg. Bake for 15-20 minutes, rotating once part way through.
While these are a fair bit smaller than most would use for a hamburger bun, they are just the right size for us for morning breakfast sandwiches and for just a nice "handful" of sandwich any other time. They looked and smelled so good that I couldn't resist literally tearing in to one before it had cooled:
Most definitely a great idea for a day too hot for a loaf-bake...
Keep baking happy!