December 12, 2017 - 12:08pm
Cinnamon roll dough
I have been on a bread baking kick lately. I love to bake bread and currently am in a baguette phase LOL. While I have an authentic French recipe that I got from a pretty famous Baker in France, they come out great with a good crunchy crust good ears on them and the taste is okay. I would like to know if letting my dough sit in the fridge is going to help it develop flavors. Today I mixed up a batch kneaded it for a bit put it in a bowl and stuck it in the fridge. I'm going to leave it there for at least 4 or 5 hours. Well this develop some flavor?
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I would like to introduce myself. My name is Eric Prater. I live in Ashland Kentucky and I am 51 years old. I love baking bread and my favorite to bake is a baguette. They are challenging but they are fun and if you can tweak and get the recipe just right they are very rewarding.
I meant for this to be in introductions but I hit the wrong button my apologies
I don't know if you'll be able to tell much difference in flavor after 5 hours. In my experience, most of the retarding process is overnight 10-12 hours.
I'm confused... are you trying to make cinnamon rolls? Or something else?
I was making baguettes in that instance, but you must be psychic because I did make cinnamon rolls that same evening. The recipe I have for Baguettes came from a french baker named Julien Sauvers. He has a bakery shop in Dartmouth U.K. I like the challenge of making baguettes. It's hard to get them just right with the open crumb.
AP flour, this will be the least flavorful bread you can make no matter how long you retard it. Making sourdough baguettes, 20% whole grains, retarded 12 hours is the way to go or getting 20% whole grains in your yeast Baggies especially if the whole grains are in a poolish will help it a bunch too.
Happy baking
In the first batch. You are correct, they were lacking in the taste department. Next batch in going with 120grams whole wheat sifted to get the large shards of grain out. I've been told they will hinder the development during fermentation.
You can use the sifted hard bits as part of your preferment (levain, poolish, etc.).
500g bread flour
330-340g water
10g salt
7g yeast + 100g levain
This is the recipe I got from the french baker. Like I said before, he owns his own bakery in the U.K and was trained in France so I'm figuring his recipe should be spot on.