So in a recent thread I posted a recipe that I based on a bread someone had seen on TV. I just did my best guess, based on provided ingredients and my own experience.
I figured I should post the results, because it was mostly theoretical, but I believed it would work. The goal was yeasty, soft, fluffy bread, and use of a preferment.
Here's the recipe, makes eight (8) 92g rolls/buns, or one good-sized loaf of bread...hence BreadBuns!
- 100% hydration starter (sourdough or not) 100g (26.50%)
- All purpose flour 375g (100%)
- Water 218g (58%)
- Brown sugar 38g (10%)
- Salt 10g (2.65%)
- Yeast (instant) 12g (3.30%)
- Melted butter 26g (7%)
- FINAL DOUGH WEIGHT (g) 778g
First, make a 100% hydration starter with 50g flour, 50g water and a pinch of yeast, mix, cover and leave at room temp for at least 6 hrs (or use some existing sourdough starter). In this case, I used some starter that I had around.
Combine starter with remaining ingredients. This is after 1 minute of mixing at low speed.
Mix with dough hook for 6 minutes total at KitchenAid speed #2 (low speed); this is the end result: soft, supple, quite smooth and satiny.
Flatten, then roll into log and/or shape into ball and let rise for 1 hr in warm place, covered.
Shaped and ready for rising...
In the bucket, ready to rise
After a 1 hour rise, it's doubled.
I decided to shape into 92g rolls, placed in a greased 9x13 pyrex dish:
Cover and let them rise in a warm place for about 1 hour, til doubled. Preheat oven to 400F
Bake for 23 minutes at 350F on middle oven rack.
Here's how they look after 10 minutes, just starting to get a hint of browning.
After the full 23 minutes, they're looking nice and brown.
Remove from oven, carefully remove from pan and let cool on rack about 10 minutes before devouring.
Crust and crumb are soft, light, tender and fluffy as expected. I think they could use a bit more brown sugar though, a touch more sweetness for this kind of bread.
I like to store these in a Ziploc plastic bag to maintain that fluffy softness. Enjoy!