The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

rolls - video

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mcs's picture
mcs

rolls - video

Hello again bakers,
This is the next video in the series - the longest yet, and most specific. A few people asked me specific questions about roll shaping, so this video is for them. It's easier to show you than to explain it in writing. I also show a little bit of home oven technique for baking on two racks. There's no commentary, so enjoy the music. And in case you're wondering who it is, (Trishinomaha) it's "Somewhere Over the Rainbow" by Bruddah Iz. Enjoy.


-Mark
http://TheBackHomeBakery.com


Norm, there's a Dutchess in there just to make you homesick for the bakery.


 


Susan's picture
Susan

Another great video!

Israel "IZ" Kamakawiwo'ole

And another good choice of song, too.

Susan from San Diego

mcs's picture
mcs

I'll bet you already have some of his music?

-Mark

http://thebackhomebakery.com

mcs's picture
mcs

OK, Mrs. Music Critic. The jig is up. Next baking video's going to have musical guest Marilyn Manson. Put that in your google pipe and smoke it. Ha Ha.

-Mark

http://thebackhomebakery.com

Susan's picture
Susan

Sheesh, Mark, that was a fatal blow! No recovering from Marilyn Manson...

Thanks for the big laugh first thing in the morning!

Susan from San Diego

mcs's picture
mcs

Now I just have to figure what I would bake to Marilyn Manson.  Something utilizing the french fold technique- lots of slamming.

-Mark 

http://thebackhomebakery.com

nbicomputers's picture
nbicomputers

seeing that almost made me cry

there are  not to many home kitchens with a 20 quart mixer (the bowl size that the dough is in at the very start) and a press machine in a home kitchen 

WOW IS ALL I CAN SAY

the guy inthe video is rounding the rolls very SLOOOOOLY i guess it was to show the method

but it perfict from the rounding to the pan rotation

i was doing that with 16 pans

i was lucky to have a rotating shelf deck oven 48 18 X 24 pans 6 pans per shelf 8 shelfs

but i also used an american oven

all brick and to load the oven we had a 15 foot long peel.

BOY thouse were the days.

the press shown is a "new model" dutches was first located up state New Youk as would have been cast on the front of the press head

Pro Baker for over 25 years-----Ret

mcs's picture
mcs

I was in a used restaurant supply store here in MT, looking at ovens and that kind of thing, and the head guy says to me laughing,
"And you can have that thing over there for $25 if you want it."
I thought he was just joking, so I said, "Really?"
He says, "I just want it out of here. No one even knows what it is."
I walked out with a big smile on my face and a $25 bun divider.

Everyone at bakeries falls into their own little specialty areas, and mine wasn't the ovens or the mixing, it was the shaping. Especially rolls. (And yes, they go a lot faster when I'm not filming)

-Mark

http://thebackhomebakery.com

nbicomputers's picture
nbicomputers

25 $ for a dutches press

DO YOU THINK that fine gentelman might have another one that since he is  stuck with it-- i would ge glad to help him  get rid of it . 

Pro Baker for over 25 years-----Ret

mcs's picture
mcs

the funny thing was it was on display facing backwards - 

He asked me, "You know what that thing is?"
I said, "It's a boston bun divider. (That's what we used to call it) You're looking at the back of it." 
I turned it around and it was caked up so badly you could hardly pull the lever down, but I did to show him how it works.  I think he felt a little sheepish when I left.
I had to take it apart and blast it clean, but now it works better than the one I used to use at work.  Of course you know what a chore they are to clean, so I keep on top of it and don't let it get gunked up.

Sorry Norm, don't think he's got any more of them.

-Mark 

http://thebackhomebakery.com

nbicomputers's picture
nbicomputers

ho boy do i know!!

the trick is to pick ether flour or oil and whicj ever you on your dough never change

i worked in one place where some bakers used oil and another baker would use flour.  after a few monthe the oil and flour would cause so much paste the thing would not move and i would have to bang out the pin and tilt the head back and scrub the thing down. sometimes  had to break the whole thing down many screws to pull the 36 stampers and clean all the cutting blades,

a job and a halv

it was nice of the man to let you steel the madhine from him he should have just give you the key to the place .

25 for a press machine..   he must still be kicking him self in the butt for that one.

one more thing --- i saw on the vid it was not bolted down (it tilted a little)--- do you self a favor and bolt it down to a bench or table.  one strong pull and the operator could pull the whole thing down to the floor.  they are top heavy as you know and i have seen more than one drop to the floor if the operator pulls down a little to hard specily after the first press to level the dough when the cutter release is pressed.  you dont wand to distroy a 2,000.00 doller machine and get someone (yourself) hurt. 

one more trick if you find that the blades are not cutting all the way through the dough you can place one or two pieces of coragated cardboard (cake boards) on the bottom of the dough pan, you can use 1/4 inch wood as well.  it also prevents the cutter blades from hitting the bottom of the pan reduicing wear on the cutting blades and dough pan. no metal to metal contact.

Pro Baker for over 25 years-----Ret

mcs's picture
mcs

Thanks for the tip on the 1/4 inch wood.  Makes sense.  At the place I worked at, ours wasn't bolted down, and so I got used to cleaning it by pulling the lever, releasing just the blades down, tilting it forward, and shaking the hell out of it (moving the lever up and down).  Then I get behind it, tilt it toward me and do the same.  Then, a blast with the air compressor and it's good.  Pretty sketchy, but fast and just how I'm used to.

By the way, you could see I'm a flour guy, and by the looks of the stuff I pressure washed out of the blades, the previous owner was a flour and oil guy.

-Mark 

http://thebackhomebakery.com

holds99's picture
holds99

Mark and Norm,

Mark: Great video and most excellent music.

Norm: You are a very, very funny man. 

I think the two of you should collaborate and produce a bakery sitcom sort of like Carl Reiner's, All In The Family.  How could the two of you ever go wrong with lines like: "it was nice of the man to let you steel the machine from him he should have just give you the key to the place. 25 for a press machine..   he must still be kicking him self in the butt for that one."

I laughed sooo hard tears were coming. 

Thanks to you BOTH for such an humorous, entertaining exchange AND a great, great roll shaping video.  Love that Duchess, she's a real beauty.

Howard

rainbowbrown's picture
rainbowbrown

You know what I think is really great about your videos? You leave the sound from recording even under the music. I really dig that...those sounds of working with dough are just beautiful. Awsome choice letting them underlie the music.

I also appreciate the watching opportunity for roll forming. I formed my first rolls the other day, though it worked out fine I was pretty fumbly. This helped. Thanks.

mcs's picture
mcs

Thanks, I adjust each clip (each time there's a view change) within imovie to different levels so you can hear the sound without it being overbearing.   The first video (Portuguese Sweet Bread), I was narrating as I was filming (not overdubbing) and I didn't like how it sounded afterwords, so I took most of the background sounds out.  The rest of the videos I work without talking so you can hear 'the sounds of skin on dough'.  Great way to describe it. 

- Mark

http://thebackhomebakery.com

ehanner's picture
ehanner

Mark you make that look so easy. So you did the primary ferment in the mixer bowl? I have done that with sweet dough on occasion in smaller quantities. Another nice vid-.

 

Eric 

mcs's picture
mcs

Thanks Eric,
Are you the one who posted the trick about holding down shift when you hit return?
Didn't know that, so I'm using it extensively now.
Yes, the primary ferment was done in the bowl (stainless) and it was proofed in the oven (covered) at around 85 degrees with 2 folds before you saw me pulling it out of the bowl. It was just a little dry, so the recipe was adjusted and reposted on our website.

-Mark

http://thebackhomebakery.com

ehanner's picture
ehanner

The shift/return key is nice. I think the paragraphs are a little spaced out for my taste.
I still haven't figured out how to get stars as bullets like the water yeast gal did. Very cool.

Eric

SourdoLady's picture
SourdoLady

I love how you shaped your rolls very slowly so that people could actually see how it was done. Most other videos I have seen they do it so fast that you can not really get a good look at the technique.

mcs's picture
mcs

On the Portuguese Sweet Bread video, I shaped the rolls, then watched the video, and all you could see was my hands moving around.  Kind of looked like when magicians move the shells around and you have to guess which one has the ball under.  I opened up my hands a little more on this so you can see the rolls and slowed down on this one.  Glad you like it

-Mark 

http://thebackhomebakery.com

Paddyscake's picture
Paddyscake

funny you thought the other vid looked like a magician moving the shells..it looked to me like a hand held shot..hands open and moving slowly..rolls shaped..hands lifted slightly palms up and VOILA...I was ready for them to disappear! Slightly different magic..mind boggling all the same..Your videos are great and I appreciate the time you take to share..thanks again....

mcs's picture
mcs

I have fun making the videos and I'm learning some stuff on the computer too.  Now when my wife asks me questions about her bread making, I can tell her, "Watch the video."  OK maybe not. 
Did you ever get any pics of your stickybuns?

-Mark 

http://thebackhomebakery.com

Paddyscake's picture
Paddyscake

sorry!  I started these late, was cooking a big Sunday din-din..packed them up for the crew at work the next AM..I leave for work @5:15ish in the AM. Pix next time...

Trishinomaha's picture
Trishinomaha

You and Susan are turning me into a music lover again! The video is mesmerizing - very calming. Maybe I need to watch this at work when things are going nutsy! Lovely rolls. As always your videos make it look so easy any one could do it...

Thanks and have a great week-end! We're finally hitting the 50's here in fridgid Nebraska - time to break out the flip flops and shorts (heh).

Trish in Omaha, NE

Susan's picture
Susan

we could talk Mark into using The Stones instead of MM? "What a drag it is getting old" hehehe!

Susan from San Diego

Trishinomaha's picture
Trishinomaha

ROFL - you made my day.

 

Trish

ejm's picture
ejm

Well done, as usual, Mark. That sure is a cool gadget to divide the dough!

The only thing I would change would be to show more clearly the difference in size and consistency from pre-proofing the shaped rolls to just before slashing.

I particularly like the demonstration of rotating the pans to adjust for uneven oven heat. Nice work!

-Elizabeth 

mcs's picture
mcs

The size difference is something that we all use as a gauge to see if they're ready, but something I forgot to include. Thanks.

-Mark 

http://thebackhomebakery.com

mogl's picture
mogl

Is it me?  Or was that pretty sexy!

I have a whole new appresiation for fresh bread making.