The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

knotted rolls

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dabrownman's picture
dabrownman

These nice looking and good tasting rolls are some thing we normally don’t do since rolls are usually reserved for holidays and bread is served for dinner otherwise.  We wanted a 50% rye SD knotted roll that also used the WW Joe Ortiz cumin starter we like so much.   So we mixed together our standard rye starter and the WW Joe Ortiz one.  It sat in the fridge after the 8 hour build for 4 days while we decided what to do with it.  We probably should have refreshed it again but no time was available.

We also wanted to boost the browning, a little sweetness and yeast activity by adding molasses, barley malt syrup and home made diastatic malt powder.   We love berry scalds and seeds in bread, especially rye ones, so a cracked barley scald was prepared and once done, some caraway seeds and sunflower seeds incorporated into it.

It is just plain fun to make knots so we do so when ever we can.  We added different individual seed toppers to the rolls to make each a little different than the others.

The sour taste is slightly muted since we didn’t retard them.  The crust is nice and brown and softened as it came out of the oven.  The crust was not as open as we would have liked even for such a high percent whole grain bread but not brickish either.  But it was, soft and moist.  It probably could have baked a few more minutes too.  They should be baked to 205 F but ever since I fried the temperature probe in a 500 F oven, trying to stupidly test how hot it really was,  we have to play the 'is it done' guessing game again. 

 

 These were baked in the mini oven using (2) 0f Sylvia’s steaming method developed for the little beast.  The spring was good as a result.

Method

This WWW and Rye SD levain was made over (2 ) 3 hour builds and (1) 2 hour build and ended up at a  78% hydration and 160 g. for each roll.   The seed was a combination of a sour rye and the Joe Ortiz Cumin Desem starter.  It was very active and doubled after the last build in 2 hours.  Any sourdough starter will do though.  The starter was refrigerated for 4 days but it doesn’t need to be refrigerated at all.

The barley is cracked in a spice mill and then brought to a boil and allowed to sit at room temperature until cooled. The caraway seeds and sunflower seeds are then added to the barley scald and reserved, covered in plastic wrap until needed.  

 

The dough was a 50-50 combination of rye and bread flour.  The levain was mixed with the dough water, molasses and barely malt syrup to break it up.  The dough flours, wheat germ, salt and home made diastatic malt were then added and mixed by hand in a bowl with a spoon for 1 minute and allowed to rest covered with plastic for 20 minutes.

 

(4) sets of  S&F’s were done on 15 minute intervals on an oiled surface with the dough being returned to a plastic covered oiled bowl between sets.  During the last set of S & F’s the barley scald,  caraway and sunflower seed mix is worked into the dough on a floured work surface as this is very sticky dough because of the rye.

The dough is then allowed to develop and ferment for 90 minutes.  You want it to alt least gain 80% in volume before dividing up the dough into (6) 140 g balls to form into knotted rolls.  Form the balls into 14” ropes, make a knot in the middle and then tuck in the two ends into the middle, one from the top and one from the bottom.

Toasted

Allow to nearly double in size on semolina or corn meal sprinkled parchment paper, wrapped in a kitchen trash bag.  We baked ours after 2 hours and they were under proofed by 30 minutes or so - couldn't wait though as dinner needed attention too.  Should have retarded them in the fridge overnight instead of balking them.  We brushed the tops with egg yolk and sprinkled each witha different seed or topping.  We used bran and seeds; chia, flax, basil, white and black sesame and poppy before baking in a 450 F preheated mini oven with (2) of sylvia's steamers for 10 minutes.  After 2 minutes, turn the temperature down to 425  F.  At the 10 minute mark, remove the steam and turn the temperature down to 375 F baking with convection this time.

Toasted

In another 10 minutes or so, the rolls should be done and be 205 F on the inside.  Let them cool in the oven with the door ajar for 10 minutes then move to a cooling rack.

50% Rye SD Rolls With Wheat Germ, Caraway and Sunflower Seeds     
      
Mixed StarterBuild 1Build 2 Build 3Total%
SD Starter2000205.39%
Rye1020104014.23%
WW1020104014.23%
Water204006021.35%
Total Starter60802016056.94%
      
Starter     
Hydration77.78%    
Levain % of Total22.28%    
      
Dough Flour %   
Diastatic Malt10.00356   
Bread Flour14049.82%   
Rye14049.82%   
Dough Flour281100.00%   
      
Salt62.14%   
Water20071.17%   
Dough Hydration71.17%    
      
Total Flour371    
Water270    
T. Dough Hydration72.78%    
Whole Grain %64.15%    
      
Hydration w/ Adds73.35%    
Total Weight718    
      
Add - Ins %   
Barley Malt82.85%   
Wheat Germ82.85%   
Molasses82.85%   
Caraway (2) & Sunflower Seeds227.83%   
Total4616.37%   
      
Scald     
Cracked Bulgar258.90%   
dmsnyder's picture
dmsnyder

Three years ago, I made Double Knotted Rolls from a formula provided by nbicomputers, AKA Norm Berg, AKA co-author with Stan Ginsburg of Inside the Jewish Bakery. (See: Norm's Double Knotted Rolls) We enjoyed these rolls a lot, especially for sandwiches made with leftover Thanksgiving turkey.

When I received my copy of Inside the Jewish Bakery yesterday, I had already planned to make these rolls today. However, the book had no specific recipe for these rolls and no indication which of the three formulas for rolls should be used for them. I was pretty sure it would not be the "Light Enriched" dough, because that is the one used for Kaiser Rolls, and Norm specifically distinguished between the "soft roll" dough formula and that used for "hard rolls," like Kaiser Rolls. That left two formulas. Neither was the formula I had used in 2008, but I decided to use the "Sweet Egg Dough," because that looked closest. Here is the result (in photos):

Rolls shaped and ready for proofing

Mixing followed the general instructions for mixing roll dough, and it worked well. Instructions (in Norm's words) for shaping can be found in this topic: Double knot roll. There are numerous YouTube videos of this technique, many erroneously presented as the method for shaping Kaiser Rolls. In addition, both Hamelman's Bread and Greenstein's Secrets of a Jewish Baker have good roll shaping illustrations. I scaled the rolls at 3 oz, with one bit of dough left over to make a sort of Figure Eight Roll.

Rolls proofed and egg-washed

Inside the Jewish Bakery has an enlightening discussion of how different degrees of proofing were used for different products made with the same dough. For the Double Knotted Rolls, a 3/4 proofing is necessary to get the right crumb texture.

These rolls can be baked plain or with poppy seeds or sesame seeds. (Onion rolls are a whole other genre!) My wife much prefers sesame seeds. I can go with sesame or poppy.

Rolls proofed, washed and seeded. Ready to bake.

I baked at 350 F for about 15 minutes. The rolls were slow to brown. Next time, I'll use the oven's convection setting, probably at 330 F.

Baked and cooling

These rolls were less rich than I remember, but still very good.  Next time, I believe I would return to the formula Norm provided in 2008. Who's counting calories?

David

Submitted to YeastSpotting

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