The Fresh Loaf

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Sinclair’s Bakery Potato Rolls - Made With Poolish

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dabrownman's picture
dabrownman

Sinclair’s Bakery Potato Rolls - Made With Poolish

We needed some Hamburger Bun for Friday night’s monthly HB feast and have also wanted to make Mark’s rolls found here:

http://www.thefreshloaf.com/node/32954/potato-rolls-video

I’m pretty sure that these aren’t supposed to be HB Buns but they looked close enough to me to give them a try and I’m glad we did.  They turned out great – s good in fact I didn’t even get a crumb shot or a HB picture either,

 

We were so hungry the burgers so good - they just disappeared.  We cut the recipe by a factor of 6 to get 6 rolls instead if 36 and used a 50 g each flour, water and a pinch for yeast for a 6 hour poolish instead of a straight dough hoping to improve the flavor some. 

 

The attached formula is the same as Mark’s otherwise and the method the same except for out slap and folds in place of kneading and we baked the rolls in a Pyrex pan instead of on parchment which extended the bake time quite bit.

 

If we were going to do it again I would up the temperature to 350 F instead of 325 F in baking in Pyrex to bake them faster and improve the browning.  but it is probably better to just bake them on parchment as individual rolls like Mark does.

 

Regardless, these are some fine tasting rolls and I’m glad there are 3 in the freezer for next month’s Burger Night. Thanks for the recipe and video Mark!  Love your rolling bakery too.

Formula

 

Build 1

Build 2

 Build 3

Total

%

Pinch of ADY Yeast

0

0

0

0

0.00%

AP

75

0

0

75

25.42%

Milk

75

0

0

75

25.42%

Total

150

0

0

150

50.85%

 

 

 

 

 

 

Multigrain Poolish

 

%

 

 

 

AP

75

25.42%

 

 

 

Water

75

25.42%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

25.38%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

220

74.58%

 

 

 

Dough Flour

220

74.58%

 

 

 

 

 

 

 

 

 

Salt

5

1.69%

 

 

 

Milk 25. Potato Water 25

50

16.95%

 

 

 

Dough Hydration

22.73%

 

 

 

 

 

 

 

 

 

 

Total Flour

295

100.00%

 

 

 

Milk 100, Potato Water 25

125

42.37%

 

 

 

T. Dough Hydration

42.37%

 

 

 

 

 

 

 

 

 

 

Total Weight

591

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Butter

30

10.17%

 

 

 

Potatoes

80

27.12%

 

 

 

Sugar

26

8.81%

 

 

 

Egg

30

10.17%

 

 

 

Total

166

56.27%

 

 

 

 

Hydration w/ Adds59.73%
Total Weight591

Comments

isand66's picture
isand66

Those look great DA.  You know I love potatoes in just about anything so these couldn't possibly be bad.

Next time if you want to still avoid making individual rolls on parchment I suggest you use a metal baking dish instead of pyrex which should help with the browning, but either way I'm sure they tasted great like you said.

Regards,
Ian

dabrownman's picture
dabrownman

to get them to puff and brown well and noticed that you do the same thing with your last batch of rolls too.  325 F is pretty low for any kind of bread to start out - even pumpernickel.   Next time I'm starting them out at 425 F for a few minutes before lowering to 350 F and hopefully they will be done and brown in 16 minutes.    Maybe I didn't hear Mark right on his video and he said 425 F !

Glad you like the rolls Ian - I knew you would becuse of the potato!

trailrunner's picture
trailrunner

the leftover potatoes always make it into something else !  Lovely pics as always dab. c

dabrownman's picture
dabrownman

that using roasted potato instead of boiled and a  YW levain instead of commercial yeast, would yield a bun that would be very hard to beat!  You have ti give these buns a try at any rate.  It isn't often we don't get to take crumb and burger picture but these literally disappeared - and the bun was to blame!

Happy baking Trail!

bakingyummies's picture
bakingyummies

They look amazing!

dabrownman's picture
dabrownman

pretty killer baked goods of all kinds in his mobile bakery - I wish he would post his bear claw recipe some day ....So when he posts one with a video, you have to give it a go!.  These are amazing buns.

Happy baking BY! 

gmabaking's picture
gmabaking

Something about potatoes, is there anything more versatile? Can't think of any other leftover that transforms into such wonderful baked goods. These look so good, you somehow even got blisters!

Loved the pictures as always,

Barbra

dabrownman's picture
dabrownman

I was putting a little potato, oat, Toadies and corn (per Janet) in every bread i made - just because i liked what each of them did for the rise and flavor.  I think I'm going back to that formula because the bread is better with them than without.

The mini oven likes to put on the blisters and even though the recipe didn't call for steam I baked the Pyrex contained rolls on the mini's vented top broiler pan and threw a 1/2 C of water into the bottom at the beginning of the bake.  I figured since the rolls weren't washed with egg or butter before going into the heat... they need steam.  These are great rolls but next time, Lucy will probably get 20% mixed whole grains in there too for even better flavor and heath reasons

Glad you liked the post and happy baking - Lucy sees Nisu in her future for some reason.

Mebake's picture
Mebake

Needless to say, great rolls DA!

dabrownman's picture
dabrownman

and just disappeared!

Happy baking and we klook forward to your next post!

CeciC's picture
CeciC

very nice roll DA and lovely sunset. Isnt US having an enormous snowing storm? How could u still manage to capture such a fantastic sunset?

did u do 3 slap & fold with 15mins interval?

dabrownman's picture
dabrownman

ice and snow storms and the cold started out west in 5 days ago when AZ went below Freezing at night and i had to start bringing in the pot veggie garden to keep it from freezing - the reason for gardening in pots!  Last night is was still 34 F and about 15 F below normal for this time of year and is supposed to stay there for 3 more days!

Even though this dough come in at 60% hydration it is a very wet dough because the potatoes  (wet weight in the formula) are not included in the hydration numbers and they are probably 75% water.  So we did 3 sets of slap and folds of 8.3.and 2 minutes and it didn't start to clean the counter until the very end.  We did them on 12 minute intervals and then did the stretch and folds per Mark's method.

Last night we had a great sunset and my daughter said it was the best one she has ever seen!  She is young though and I didn't get capture it at its peak.  Storms are when we have the best sunsets.  That's when there are some clouds for nthe sun to light up.  Much of the time we have have no clouds and lousy, boring sunsets.

CeciC's picture
CeciC

U have your veggies in pot? what about trees? would they get killed by the storm?

Nice picture Da.

you've caught the perfect sunset pic , thats sth u will never see in hk. Always boring froggy sunset. 

 

dabrownman's picture
dabrownman

boring but the the the horse races in Happy Valley are a thing to behold.  Folks don't get all decked out for the races here like they do in HK.   Weird to rent a tuxedo and top hat for them - like the prom!  So far the citrus trees have fared the cold well but the really cold weather is after New Year's.  The Jacaranda, native to Australia, really got zapped by the cold snap last year.  We hven't lost a citrus crop in Phoenix for at least 25 years - so cross your fingers!