Sourdough Pumpkin Rye Rolls -- and other holiday treats
Sending this to Yeastspotting.
Phew, it has been a busy holiday, and just turned into an even busier Janurary. Still baking a ton though, here are some stuff I have baked during the holiday but didn't get to post about before.
The formula for these rolls were based on Kaisor rolls from BBA, however, I made it into sourdough, used some rye, added pumpkin (must use pumpkin during holidays), and adjusted water accordingly. By the end, it probably is nothing like the BBA formula but still delicious.
Norm once posted a video here on TFL on how to shape Kaisor rolls, he made it look so eas, well, but I just can't get that method to work. Then I bought the Kaisor stamps to try, they worked, sorta, but not really. In the end, the following shaping method was what worked consistently for me to get that five petal look.
Pumplin Rye Rolls
Note: makes 9 medium rolls
rye starter (100%), 18g
rye flour, 54g
1. Mix and let fermentation at room temp (73F) for 12 hours.
- final Dough
bread flour, 357g
pumpkin puree, 150g
1. Mix everything until stage 3 of windowpane (-30sec), see this post for details.
2. Rise at room temp for 4 hours until double
3, Divide into 9 portions, round, rest, shape as following: roll out to long stripe, tie the first knot
Take the long end and do the 2nd knot
Take the long end and stick back into the middle
4. Rise at room temp for about 4 hours.
5. Brush with egg, spread chopped green onions or leeks
6. Bake at 375F for 20min. Take out of the oven and brush with melted butter.
This formula doesn't have sugar, fat ration is pertty low, however pumpkin still kept crumb moist and light. I'd say the mouthfeel is very close to Kaisor rolls -- soft yet still got some bite.
Also made some gift box cookies(recipe here), incredibly time consuming but my friends' kids totally were in love with these.
A pumpkin chocolate marble pound cake. Did I mention I heart pumpkin?
Still practicing my pie crust. Got the best crimped edge on this chocolate pecan pie (recipe here) so far.
Just like baguette and croissants, pie crust is my current obsession project. I am practicing to make it more tender, more even, prettier, yummier....
Oh, the pie itself is pretty delicious too. How can you go wrong with lots of dark chocolate, lots of toasted pecans, and quite a bit rum?!