The Fresh Loaf

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Sacaduros - 46 Percent Whole Grains

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dabrownman's picture
dabrownman

Sacaduros - 46 Percent Whole Grains

Lucy has wanted to make some of these fine rolls ever since she saw them here 

http://www.thefreshloaf.com/node/38178/sacaduros

But ours didn’t open up like they were supposed to at the folds over the chunk of butter  You are supposed to use a lower hydration sort of white hearth bread for these rolls but we used our recent 8 whole grain mix using the 85% extraction for the dough flour.

 

 We once again used  our overly frisky levain along with about 80% hydration so the folds stuck together as it proofed even though we floured the touching surfaces before pinching them  lightly together over the butter

 

If the looks mean a lot to you might want to use the right dough for these very tasty rolls and cross your fingers.  Lucy did cut the butter down to 1/2 a sugar cube size and  dipped the folded tops into flour before putting them in a PAM sprayed cupcake tin.

 

We decided to preheat to 475 F but bake with steam for 5 minutes at 450 F using one of Sylvia’s steaming pans before turning the oven down to 400 F for another 10 minutes without steam.

  

They browned up nicely, cracked a little but these rolls really shine in the inside.  The crumb is soft, a little open, moist and buttery - it adds to the fine, if light, SD tang. These are some of the tastiest buns we have made in some time – healthy and nutritious too.

 

We will take another shot at them to if we can get them to open up like they are supposed to – but that will take a different recipe of white dough at about 68% hydration and flouring the inside before folding them.

 

Formula

 

Build 1

Build 2

 Build 3

Total

%

SD starter

10

0

0

10

2.86%

11% Extraction Multigrain

4

4

0

8

2.67%

AP

0

0

25

25

8.33%

13% Extraction Wheat

6

6

0

12

4.00%

Water

10

10

25

45

15.00%

Total

30

20

50

100

33.33%

 

 

 

 

 

 

 

 

%

 

 

 

Flour

50

16.67%

 

 

 

Water

50

16.67%

 

 

 

Hydration

100.00%

 

 

 

 

Levain % of Total

15.70%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

87% Extraction Multigrain Mix

300

100.00%

 

 

 

Dough Flour

300

100.00%

 

 

 

 

 

 

 

 

 

Salt

7

2.00%

 

 

 

Water

230

76.67%

 

 

 

Dough Hydration

76.67%

 

 

 

 

 

 

 

 

 

 

Total Flour

350

 

 

 

 

Water

280

 

 

 

 

T. Dough Hydration

80.00%

 

 

 

 

Whole Grain %

46.00%

 

 

 

 

Total Weight

637

8 at 79 G each

 

 

Hydration w/ Adds

80.00%

 

 

 

 

 Lunch with yesterday's Frisbee bread.  Flat but delicious!

Comments

FlourChild's picture
FlourChild

Those look wonderful, just what I'd love to be eating right now!  So helpful to note that wetter doughs don't always open up like we intend them to.  I ran into the same thing with a couronne :)

dabrownman's picture
dabrownman

some time this year since we have never attempted one - and it is sure to be on the wet side:-)  These were very tasty for breakfast toast this morning with some more butter and minneola marmalade.  They were a little more sour the net day and better when toasted bit what SD bread isn't better with toasted with butter - and jam:-)  I added a breakfast picture it was so good.  A shame they didn't open up though.

Happy baking FlourChild

I think there is some bacon hiding among the fruit!

golgi70's picture
golgi70

Who cares if they didn't open right they look delish and packed with wholegrain.  I think I made these a very long time ago when Rose Levy Beranbaum's Bread Bible was my only bread book.  The added wholegrain makes them look worthy of a potluck bake sometime soon.  

Nice Bake

josh

dabrownman's picture
dabrownman

The little bit of butter doesn't hurt too much either :-)  The whole grains offsets the butter and these would easily sop up anything left over from the pot luck no problem.  We will make them again and probably not get them to open since no one can get to do so :-)  They taste great - just like the 2 failed Frisbee bakes with the same formula, only these have a bit of butter in them.

Glad you like them Josh.

Happy Baking 

Syd's picture
Syd

Fine rolls DA,

Buttery with a sourdough tang.  Must be delicious.  Not for the health conscious, though. :0

Best,

Syd

dabrownman's picture
dabrownman

for that little bit of butter!  It is much less butter than I would spread on them for dinner   If you can skip adding more butter to them at dinner time when warmed up,  they are healthier than normal dinner rolls;-)  They are very tasty and some of the best SD rolls we have managed in a long time  Now to get them to open up and look like a flour ! 

Happy baking Syd

isand66's picture
isand66

I have never heard of these before, but I'm glad you introduced them to us.  What doesn't go well with butter?  They look great and I'm sure Max and Lexi would be happy to taste test them for you if they lived closer :).

Reminds me of a Challah I baked once to bring to a friend's house.....I realized after already mixing up the dough that I left out the butter so I improvised and added it in the middle of the bread before baking....butter was oozing out of it while baking, but I have to admit it was once of the best tasting breads I had made to that point!

Happy Baking DA...hopefully I will have some time to do some posts soon.  P.S. the bagels were an epic fail....I have to retry with a different formula of my own this time....the last batch weren't worthy of comparing them even to Lender's bagels!

dabrownman's picture
dabrownman

I thought you would like these - especially if they had bloomed into the flowers they are supposed to be.  Still they taste great and a half a sugar cube is the right amount of butter if you don't want them leaking all over the place and burning the bottom of the rolls.  We will have to work on another less sticky dough to try to get them to open up.

You will have fun with this one a real keeper.  i almost out some cream cheese, potato and onion in them but thought I would leave that to the master

Happy baking Ian and Lcuy sys Hi to her cohorts 

isand66's picture
isand66

Looks like your reply got lost into the ether.

 

dabrownman's picture
dabrownman

I'm sure your sacaduros would have opened beautifully!   I never heard of them either till I saw them on TFL the other day where they did bloom perfectly.   They sure were tasty though.  When bagels fail it is s double whammy with all the time and work involved.  I use Stan Ginsberg's SD recipe I found om TFL.  They are real NY bagels that blister well.

  Have seen your latest post on pizza and Non German bread:-) . Happy Baking

Lucy say HI to all of her pals

isand66's picture
isand66

I shall have to try this recipe soon.  I will have another go at the bagels this week hopefully.  I will check-out Stan's recipe and see if I want to try it.  I was not happy with the last recipe I tried at all.

Have a great weekend!

Ian