Sacaduros - 46 Percent Whole Grains
Lucy has wanted to make some of these fine rolls ever since she saw them here
But ours didn’t open up like they were supposed to at the folds over the chunk of butter You are supposed to use a lower hydration sort of white hearth bread for these rolls but we used our recent 8 whole grain mix using the 85% extraction for the dough flour.
We once again used our overly frisky levain along with about 80% hydration so the folds stuck together as it proofed even though we floured the touching surfaces before pinching them lightly together over the butter
If the looks mean a lot to you might want to use the right dough for these very tasty rolls and cross your fingers. Lucy did cut the butter down to 1/2 a sugar cube size and dipped the folded tops into flour before putting them in a PAM sprayed cupcake tin.
We decided to preheat to 475 F but bake with steam for 5 minutes at 450 F using one of Sylvia’s steaming pans before turning the oven down to 400 F for another 10 minutes without steam.
They browned up nicely, cracked a little but these rolls really shine in the inside. The crumb is soft, a little open, moist and buttery - it adds to the fine, if light, SD tang. These are some of the tastiest buns we have made in some time – healthy and nutritious too.
We will take another shot at them to if we can get them to open up like they are supposed to – but that will take a different recipe of white dough at about 68% hydration and flouring the inside before folding them.
11% Extraction Multigrain
13% Extraction Wheat
Levain % of Total
87% Extraction Multigrain Mix
T. Dough Hydration
Whole Grain %
8 at 79 G each
Hydration w/ Adds
Lunch with yesterday's Frisbee bread. Flat but delicious!