Here are a couple of "brag" photos of my New Year's Day bake. I'm a graduate student at the University of Toronto, so I won't get to bake very much until the Spring term is over in April. I received Reinhart's new book, Artisan Breads Every Day, for Christmas. I had been a tester for a few weeks at the end of the process. So, I took a three-day tour of several recipes. I built up starter on day 1, made final doughs on day 2, and baked on day 3. Thanks as always to you TFLers for your inspiration, education, and general joie de vivre.
How do you make a cispy light Kaiser roll. Most of the recipes we have tried, to a "T", come out with what I call a near crumbly outer shell, hard bottom, and dense insides. Not at all like the rolls we have known in NJ. We now live in Arkansas and are craving the enjoyment of a buttered roll.
Hi - I am new here but after reading so many comments from knowledgable bakers, I thought I would ask for your thoughts/opinions. I remember my grandmother baking yeast rolls (with cake yeast) that were approximately 4" high, moist, and with an almost silky texture - not at all crumbly. Does anyone know of a recipe and techniques that might help me replicate her rolls? Any comments would be appreicated.
Is there a standard formula for converting a recipe into rolls?
I'd like to make the Hamelman cheese bread again, but because it is such a strongly flavored bread, I think rolls may be a good application. Easier to share with more people.
Is there a standard weight for rolls? If the bake time for two 1.5# loaves is 45 minutes at 460F, how do you calculate the bake time for X number of rolls of X weight?
Through Hamelman and DiMuzio, I know that the bake time is shorter and the oven temp higher, but that's pretty vague.
Only a few days left until easter and I have been the designated bread baker for my family's easter dinner. My mom loves those "Kings Hawaiian Rolls" ( the ones they are selling like crazy at costco right now ) so I was thinking...hey I want to try and bake rolls like that... does anyone have a recipe that is similar to these rolls?
I am new to the forum. Just found last week when my poolish feel and I was looking for advice on recovering from that. I've been lurking aorund reading blogs ever since! :)