The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

roll

  • Pin It
Second Cooking's picture
Second Cooking

I've made Bialys before using high-gluten flour that I purchased via mail order. The cost with S&H for a 3lb bag is $13. That's OK for something I only make once in a while, but still I wouldn't be opposed to getting the price down. I don't know anyone that I could order commercial flour through, but even if I did I am not interested in a 50lb bag. What I want is something I can buy off the self at my local chain grocery store.

I live in the Detroit metro area. All of the major stores in this area carry KA flour. According to their website King Arthur's bread flour is 12.7% protein. Their high gluten flour is 14.2%, which they claim is the highest available retail. The bagel place in NJ where my sister used to live uses Pillsbury high gluten which is also 14.2%. I've heard this number before on some other bread sites, so this is the target I was shooting for.

Most of the stores in this area carry Gluten. I've been using Bob's Red Mill brand, but I've seen other brands too. I assume it's commonly available in most urban areas. The nutrition label on the Gluten I was using indicated 23g of protein per 30g serving or 76.67% by weight. To get to 14.2% with the flours I was using would put it at 97.65% BF and 2.35% Gluten. I went with 3% instead just to be safe.

The formula I used for the Bialys was Hamelman (p262). The only modification I made was to use 33.3% of the flour as a Poolish preferment. I made a 300g total flour recipe. This divides into six rolls at about 80g each.

Hamelman recommends 8 to 10 minutes at 480°. I was making these the night before, so I par-baked them for six minutes.

 

Actually they looked and smelled so good I finished a couple off right then for me and the wife.

 

My idea was to freeze a couple and see how they would hold up to a par-bake/freeze/thaw/re-heat method. If I can get that down on Bialys, I was thinking maybe I can transfer it over to a similar method for Bagels as well. The Bialys are simple enough to make anytime and I was pleased with results from my grocery store purchased high-gluten flour equivalent. Bagels aren't too much more work, but more than I am going to do regularly for small batch baking. If I can get a par-bake/freeze method down, I wouldn't mind having Bialys and Bagels as a regular weekend breakfast routine.

I didn't end up freezing any this time. The par-bake was a little darker then I had intended and after having couple, I knew there was no way we would want to be short any in the morning. Gives me a good excuse to try again sooner than later anyway. Next time I will shorten the par-bake to 5 minutes and see if I like that better. I think I need to work my pocket size out a bit too, but that's not a big concern for me.

The thing I like about these Bialys is I've never had one before making them myself. Unlike a Bagel, I don't have any preconceived notion of what they should take like. If they taste good, I like them. Simple as that. With Bagels I am always comparing them to an ideal. Even if I make a decent tasting doughnut shaped bread, if it doesn't have just the right chew and texture, it's always a little disappointing. That and my wife prefers a Bialy a bit more now, than a Bagel actually. I still favor a real Bagel more myself, but these are still darn good breakfast rolls.

Happy baking everyone.

Take care, Todd

raqk8's picture
raqk8

Today's post is a special one!

Oh wait. Every post is a special one :) But this one is something a little different! I've linked up with Cindy over at Once Upon a Loaf for her blogging event, Project PB&J! March is national peanut m0nth, and April 2 is National Peanut Butter and Jelly Day, so Cindy and Christina (of She Runs, She Eats) have put on a contest for the best Peanut Butter & Jelly creation!

 

Please click over to my blog at Ovenmittsblog.com for the full post and recipe!

MNBäcker's picture

Roll your own oats

December 21, 2011 - 9:21pm -- MNBäcker

Hi, gang.

So, I am thinking about getting something that would allow me to roll oats here at home. I've poked around a little bit, but am not sure what "toy" to get. I probably wouldn't roll a whole lot at once, and wouldn't be opposed to crank 'em out by hand.

Any suggestions would be appreciated.

Stephan

stephy711's picture
stephy711

For more cooking adventures, check out http://dessert-before-dinner.blogspot.com/Soft Garlic Knots

Ingredients 

  • 3 cups (480 grams) bread flour
  • 1 pack active yeast (2 ¼ tsp)
  • 1 Tbsp granulated sugar
  • 1 ¼ tsp salt
  • 2 Tbsp olive oil
  • ¼ cup milk
  • 1 cup + 2 Tbsp lukewarm water
  • 4 cloves garlic, minced
  • 4 Tbsp melted salted butter
  • 1 tsp dried oregano
  • 1 tsp dried parsley or 1 Tbsp fresh chopped italian parsley

Directions

 

  1. Mix sugar, yeast and ¼ cup warm water to let yeast proof for 10 minutes
  2. Combined flour, yeast mixture, salt, olive oil, milk and remaining water in a large bowl, stirring until it comes together.
  3. Knead for 8 minutes on floured work surface until dough passes the window pane test.
  4. Form dough into a lose round and let proof in a greased, covered bowl for 1 hour until doubled in size.
  5. Divide dough into 8 pieces and shape into knots. Roll dough into a long rope like you would a pretzel. Tie a knot in the center.
  6. Fold the rope underlying the knot over the top, and fold the rope overlying underneath, securing in the center.
  7. Let rise another 45 minutes. Preheat oven to 350 degrees
  8. While dough is rising, melt butter and combine it with garlic, oregano and parsley
  9. Brush butter over knots just before baking. Bake around 15-20 minutes until golden
eschneider5's picture

Need help figuring out formula for this bread.

July 24, 2011 - 11:01am -- eschneider5

I wanted to start a new thread for this.  I need to find out the formula for this bread which is also a sandwich roll.  The roll has a slight sour taste to it, the crumb is soft and chewy, the crust is thin and crunchy.  The crust is the big mystery for me as it is unlike any baguette that I have made or eaten before.  This crust is much thinner than a baguette which makes it great as a sandwich roll.  Help please!

cranbo's picture
cranbo


On my search for a specific type of sandwich roll. A good description of what I'm going for:



  1. chewy but light inside

  2. crust that is very thin, slightly crispy, shatters into big thin flakes then you bite in or tear off a piece, slightly leathery too with a little bit of tug

  3. crust finish is yellowish & golden.


Tried Norm's rolls sans onions, but didn't achieve the result I was looking for. The interior of the Norm's hard roll was too fluffy, too hamburger bun-esque, with insufficient chew. The crust was not bad: it had the right thin leatheriness, some of that tug, but did not have that shattering quality that I'd like to get. Will try to post photos in a bit. 


I think I might have to try the Kaiser Roll recipe. As far as crumb goes, I think I might have to try a preferment (sponge, etc) of some sort to help with the chew & flavor. Any other recommendation for recipes to try would be appreciated. 


 


possum-liz's picture

New Zealand Bacon and Egg Rolls

January 11, 2011 - 10:08pm -- possum-liz

My girlfriend's recently returned from a holiday in New Zealand and is raving about the bread rolls she ate from a bakery in Fairlie (S. island). She discribes them as big white buns with the bacon and slightly scrambled egg baked inside the bun. Have any of our NZ members tasted them? Any idea how to get the egg in? Thanks Liz

Scott Grocer's picture

"Lunch Lady Rolls" trouble shooting?

November 12, 2010 - 2:48pm -- Scott Grocer
Forums: 

Howdy,

I made Alabuba's "Lunch Lady Rolls" from http://www.thefreshloaf.com/node/19661/lunch-lady-rolls and I'm positive I messed something up because they came out of the oven looking like biscuits. They were tender and had good flavor, but no structure to speak of. The crumb reminds me of a muffin, small and tight.

I was kneading by hand, measuring my ingredients by weight, and best I can come up with is maybe I didn't knead the dough enough?

mrosen814's picture

Bay Cities Italian Deli - Santa Monica, CA

June 27, 2009 - 10:21am -- mrosen814

OK, this is a total shot in the dark, but I am looking for a recipe similar to the AMAZING sandwich rolls from Bay Cities Italian Deli in Santa Monica, CA.  These rolls have a great bubbly crust, chewy texture, and the flavor is insane!  If anyone has any insight on how to acquire a similar recipe, that would be very much appreictaed!

Pages

Subscribe to RSS - roll