Practice recipes-how small can I go?
So, I'm learning much from this website and have a steep learning curve right now. But, like Julie on the movie I must watch my beltline and my husband must too. As he said this AM after devouring half of the delicious (30% recipe) loaf of cinnamon raisin swirl bread, "You have to stop, don't make this again, even if I ask for it!!". Last night it was the "excess starter sourdough bread" that came out with the taste and texture of an unbelievable french bread. And the naan, sourdough whole wheat muffins, whole wheat sandwich bread, whole grain seed bread. That's just this past week.
I'm already freezing and giving a majority of it away to my parents and brother. The other side of the family only likes 100% soft white wonderbread style and sweet breads which is probably 10% or less of what I actually bake.
Anyway, how small can I make a recipe? Can I make it down to dinner roll size and just change the cooking time? I need to practice kneading, stretching, folding, the feel of the dough, retarding, all those things that make bread what it is. Learning what recipes I like to make and don't like to make. Learning how to play dough, shape dough, etc. Braiding was a great project with the Finnish Pulla bread that I made because it got my hands into the "feel" of a good workable dough.
Can I make a recipe with 250 total grams, 150 total grams, how small and still not lose the integrity and learning value from a recipe?