The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Poolish rolls

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KenK's picture
KenK

Poolish rolls

I feel like I had a breakthrough with this evening's baking.  I've been reading Reinhart and Hammelman's books and studying all the things that have gone wrong over the past month and it kind of came together. 


This was pretty standard baguette dough.  I made the Poolish with five ounces of flour and water and a pinch of yeast and let go for nine hours.  When I got home from work I added 15 ounces of flour and 8 1/2 ounces of water and a teaspoon of yeast and the salt. After rising and folding and rising; I formed them into eight, 4 1/4 ounce rolls


My cutting needs work, the ones I did with scissors came out bette.


I can't wait to cut one open, I feel a bedtime snack coming on.



Floydm's picture
Floydm

Very pretty.

LindyD's picture
LindyD

Isn't it great when things finally start coming together?   I've sure had my share of flops....the one good thing about bread is that you can always find a purpose for the mistakes (I have an abundance of bread crumbs).


Enjoy your bedtime snack.  You deserve it for those beauties! 

KenK's picture
KenK

I'm getting closer.  The crust was nice and crackly and a little chewy.  Not quite as bold a flavor as I would like but very tasty.  I can't  make myself leave bread in the oven long enough.  I think this could have baked longer.


ehanner's picture
ehanner

Great job Ken! Personally I think rolls are harder to make than a full loaf. Yours are very nice and well shaped.


Eric

zenseekercu's picture
zenseekercu

You might be interested in checking out the book "Local Breads" by Daniel Leader.  I got a copy of it from my local library.


He's traveled and investigated many of the French and Italian bakeries and has some really good ideas and hints as to replicating their recipes.


I think you should be very proud; those rolls are beautiful!