The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

help with our bread!

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pizzapie's picture
pizzapie

help with our bread!

my best friend owns a pizza joint and we are trying to save money on making our own grinder rolls.we have been trying so hard with no success.if anyone has some recipes they would like to share it would be greatly appreciated!!

flournwater's picture
flournwater

I think you could quite easily use your pizza dough.  Try preparing the pizza dough as you usually do.  Cover it and let it rise for about 20 - 30 minutes, then handle it very gently and roll it out into a log and cut into pieces weighed for the size roll you want to make.  Gently shape to preserve as much of the CO2 as possible, and cover those and let them rise a second time for 45 - 60 minutes then load them gently into the oven at about 425 degrees.  Depending on how you judge when your bread is done (color, hollow thump or internal temperature) you'll have to be the judge of when it's time to put them on the cooling rack.


 

pizzapie's picture
pizzapie

that is what we have been doing but the bread has been coming out to dense.we currently buy from a bakery and there bread is amazing just to expensive!

LindyD's picture
LindyD

If you use the word "rolls" in the TFL search bar, you'll find lots of recipes to look at.


Or, try King Arthur Flour  Here's one for a soft sandwich roll which you can modify.


I just wish the people at King Arthur would list these recipes by weight, not just volume.


Good luck.

jpchisari's picture
jpchisari

Hi pizzapie,


Try this French bread recipe I used at my own deli for about 4 years. If you don't have malt, substitute additional sugar in its place.


Water-------------- 57%


Fresh Yeast -------2.75%


Bread Flour----100%


Salt--------------------1.75%


Malt-----------------------.50%


Sugar------------------1.75%


Shortening-----------1.75%


 


or by weight


 


Water ---------1 lb


Yeast------------.75 oz


Bread Flour--1 lb 12 oz


Salt--------------.50 oz


Malt-------------.13 oz


Sugar----------.5 oz


Shortening-.5 oz


Multiply as many times as needed 


I think I weighed out a 16 french roll at about 8 or 9 oz and cut in half for two subs. Try a small batch first to get them the size and shape you need.


 


Mix all ingredients at second speed for 8-10 minutes.


Fermentation at 80 deg for 1 1/2 hrs.


425 deg with steam for first 10 minutes.


Let me know if you have any questions.


John