The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

another time sensetive quickie question...

RiverWalker's picture
RiverWalker

another time sensetive quickie question...

So I figured to have home-made runzas for dinner.  (runzas, for those in most of the country/world, are a stuffed sandwich, ground meat, cabbage, onion, salt and pepper in a soft bread, not sure what else its called traditionally)


now last time I made this, it took way longer than I expected, so this time I started early. ... but I'm worried I might have started TOO early.


 


heres the general idea of the recipe:


~5c AP Flour(unbleached, gold medal)
1/4c sugar
1t salt
1T Instant Yeast
1 1/4 water
shy 1/3c dry milk
1/2c shortening
2 eggs


pretty much done simple straight dough method.


now its been an hour since I set it to bulk rise, and its well risen so far,


as far as shaping goes its portioned and stretched/rolled out, the filling put in and it wrapped around the filling.


how concerned time-wise do I need to be in this situation for the dough breaking down and such.  I mean if the yeast is going at it for ~2 hours, then portioned/shaped, and another half hour to hour before baking, it should be fine right?  how long can it probably handle waiting before shaping, and still have the gluten/yeast-food, ect to be fluffy when cooked?


 


and would degassing it/stretch&folding it down midway through the bulk rise, stretch out that time it can be delayed?


 


edit: dur, why did it not occur to me to put it in the fridge? well dunno if theres enough time for that to make a difference if it would have, and theres no room handy anyway, lol

RiverWalker's picture
RiverWalker

So I ended up portioning it at about 3+ hours, letting it sit in balls for about 15 minutes, then stretched it out sorta like pizza crusts, then dished the cooled filling on the crusts, and pinch them shut over it.  Rolling them over(to try to let the seam seal itself and look better) and moving them to parchment to bake, once they were prepared, I started the oven preheating (somewhere around 375) and after it seemed ready, popped em in,(put in about an hour after started shaping) and cooked em til they looked and felt done. (real precise huh?)


oh and added some water for steam as it went in too.


they turned out pretty good. I probably should have used more pepper/salt in the filling, but the crust was good.


heres some pictures, uncooked, cooked, underside, and open.  could have put more into each one or rolled them thicker, definitely mis-estimated the dough and filling portions, resulted in 5 total like the ones int he pictures, and then ran out of filling, with 1 piece left of dough.  so I made that into two rolls. 


 






 


oh and in case anyone is interested in trying it, the recipe calls for browning 3/4lb ground beef, (but I use 1lb of ground turkey), then adding1 onion, 2c chopped cabbage, 2T butter, and salt and pepper to taste,  mixing it up, and cooking it covered until the cabbage is thoroughly wilted.


 


 

Doc Tracy's picture
Doc Tracy

Looks like pirogies. Or cabbage rolls. We used to buy them (owner's wife made them fresh) in a gas station near Cabela's in Nebraska when I was on missile duty. I didn't get to buy them often as it wasn't a capsule I was usually assigned to but was always looked forward to it. Good thing for my waistline I was stuck with frozen burritos from the other gas station!

00Eve00's picture
00Eve00

I'm glad your bread turned out.


The description of your filling is the exact same thing my parents would feed my brother and I (but over noodles) when we were very little.  I guess it's an inexpensive meal.  I hated it. LOL


Now, if she would have made what you made, that would have been another story ;)


Your "runzas" look very good.

RiverWalker's picture
RiverWalker

thanks,


lol, I don't blame you, that sorta thing over noodles just doesn't sound that good.


but with the bread... it kinda works.


also dipped in ranch dressing, is really good.


cost wise it is very good, particularly using ground turkey, onions are cheap, and it doesn't take much to get 2c of cabbage.