The Fresh Loaf

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Back to Basics

July 9, 2013 - 10:06am
Syd-a's picture
Syd-a

Back to Basics

Hi Everyone

Preparing myself for a more advanced bread making session in the coming days, but tomorrow was considering doing some soft white dinner rolls that can be used for making sandwiches. Soft white sandwich rolls basically.

Does anyone have a good recipe that uses grams or bakers percentages but gives a quantity of flour to be used in grams that gives a yield of 12?

Something uncomplicated and nice and soft

Thanks for the help

Andy

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dabrownman's picture
dabrownman
Jul 9 2013 - 10:58am

has a yield of 6 and they turn out pretty nice but they are yeast water and ADY.

Syd-a's picture
Syd-a
Jul 10 2013 - 12:53am

I saw your wonderful post. Thanks, will have a look and see what suits. You did some lovely things that day

Best

Andy

davidg618's picture
davidg618
Jul 9 2013 - 1:45pm

Hi,

I make these often, although of late I've been making my favorite focaccia in bun size rolls. Nonetheless, if you want soft crumb, and crust these are excellent. Here's my post from the past. The Guardian article referenced (the recipe) is still active--I checked it.

http://www.thefreshloaf.com/node/21868/dan-lepard039s-soft-baps

here's the reference:

http://www.guardian.co.uk/lifeandstyle/2007/oct/06/recipes.foodanddrink

Happy baking

David G

Syd-a's picture
Syd-a
Jul 10 2013 - 12:56am

Thanks David

I like the recipies that Dan does and I do like his techniques for handling and kneading bread. Initially hesitant, the low knead and rest principles really do work well, give good crumb and light work instead of some of these 20-30min kneads some people advocate. 

Lets hope I put together some bread rolls as planned later this afternoon, the ones you did looked great.

All the best

Andy