The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

ITJB Round 2 Week 12 - Salt Sticks and Poppy Horns, pg. 116

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gmagmabaking2's picture
gmagmabaking2

ITJB Round 2 Week 12 - Salt Sticks and Poppy Horns, pg. 116

We 3 sisters baked together again on Saturday the 14th.. We had never made Salt Sticks or Poppy Horns... but are great fans of the Vienna bread doughs.  We all mixed it up baking together. Helen (gmabaking2), made the whole dough into nice large salt sticks and poppy horns as instructed in ITJB. I (gmagmabaking2) made one loaf of Vienna Bread and one dozen small horns and sticks. Barb (gmabaking), made the dough into hotdog buns, hamburger buns, and the sticks and horns. 

Don't those look lovely!  Helen said one was destined to be a tuna sandwich, saved one for later and divided the rest between two very happy daughters.

These are Barb's hot dog buns rising!

Here is the finished shot!                              

these next two finish up the baking shots for this bake... my combination of horns, sticks, and loaf! 

 

and that is all there is for this bake....         

See you next week for Wonder Cake... we have been waiting all semester for Wonder Cake!!! Can't wait to see what selections ya'll come up with for the next round of this challenge!  We are having so much fun baking together, during the break between semesters we will be on our own - together -  and successes and failures  may be posted around TFL somewhere ;-)

Great baking to one and all.

Diane

dabrownman's picture
dabrownman

keep on baking some of the best breads every week.  We like sticks that don't look like sticks and taste way better than the ones my apprentice brings home!  Sticks, Horns, Vienna bread, Hamburger and Hot Dog Buns, (personally the most exciting thing for my weiner dog apprentice) all in 1 bake at 3 different places make for some very nice baking all around.

Well done!

MANNA's picture
MANNA

When I saw this recipe I thought of Buffalo. Its the same as what they sell as kummelweck rolls. A staple around town that they pile warm roast beef and horseradish onto.

dabrownman's picture
dabrownman

beautiful rolls of yours Manna?  They look fantastic.  Nice baking!

MANNA's picture
MANNA

I made the dough and let it double. Then scaled 85 gram pieces and formed into boules. Let rest for 30 min. I took a kaiser stamp and pushed it down all the way through the boule. Inverted and pressed the top on a wet towel, then pressed the top on the toppings. Placed on a sheet pan right side up that was prepped with spray oil and semolina. Allowed for full proof. Then baked in a presteamed oven at 400F w/convection. No steam after loading the buns. Took about 15-20 min to bake.

gmabaking's picture
gmabaking

They are so pretty with the scoring and the seeds both. How did you get seeds around the edges and keep the centers clear? Even more so, how did you score without collapsing ( the roll, not the baker )? I haven't learned either process well myself.

At the risk of gilding a lily, this technique would dress up the onion rolls that we make so often.

MANNA's picture
MANNA

See my reply to dabrownman

Urchina's picture
Urchina

Diane, thanks so much for kicking off this week, and for the heads-up on the Wonder Cake. Those look wonderful! We have an overly full slate this week and next, so I will not be baking the final two parts of this challenge, but I'm looking ahead to when we start again in the fall and will do my best to come up with a winning lineup! (Though, with great material to work with, it's not that hard). 

 

Kendra

gmagmabaking2's picture
gmagmabaking2

looking forward to the Fall lineup... your choices were really great this semester.  I hope that you will get to bake more next semester... haven't seen any "covered in flour" photos yet! ;-)

I think my sisters and I are all doing something a little different with the Wonder Cake... we will see what we come up with and Stan can tell us if it is even close to the "real thing!"... LOL

Always baking.... actually always doing dishes behind baking!

Diane

MANNA's picture
MANNA

After about 20 hours I found some of the salt was starting to get sticky. My guess is humidity and also pulling moisture out of the dough. Next time I make this Im going to try an egg wash on top then cara/salt. Im hoping it will help the look of the crust and keep the salt in check a little. The dough has held up great, still tastes good and shows only slight signs of drying out.

gmabaking's picture
gmabaking

I didn't notice the moistness until about 72 hours after baking, by then they were pretty well dried out but no mold or sour smell. Thought it might be because I had stored the hot dog buns in a plastic food storage bag. I thought they would be pretty stale and planned to make panko style bread crumbs with the leftovers. Given that soft top condition, I decided the wild turkeys could use a treat and I really do have way too much bread stored in the freezer for bread crumbs already. I think next time I'll try your idea of the egg wash and then freeze whatever isn't consumed on baking day. Thanks for the idea.