The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New to forum...looking for advice.

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mdp613's picture
mdp613

New to forum...looking for advice.

Hi,

I am new to the Fresh Loaf forums because I am looking for some advice and which topic grouping may be the best area in which I should pursue the subject matter. 

I currently do three main bread projects .... Philly style soft pretzels...Pizza ... and sandwich rolls.

My first concern is my sandwich rolls and looking for which grouping may assist me in questions about baking light crispy rolls ( not too soft - not too chewy).  I am presently trying to resolve (or balance) a issue where my rolls are very good when they come out of the oven; however, later in the day the rolls tend to get tougher (a stiffer bite).  This is good for when a sandwich has a gravy or sauce, such as pulled pork or sausage and peppers. Yet, other applications of the roll need to be, how do I say, fluffier.  I know I can not make wonder bread, but where do I look to get further advice or tips along the subject of this?   I can explain in more detail all methods and percentages once I am in the right forum.

Thank you all in advance

Michael P.

South Philly Twists

Good Bread = Good Life

cranbo's picture
cranbo

I would say search TFL for certain keywords like "fluffy" 

The tangzhong / roux method is one way to help retain moisture and keep things fluffy. (search TFL for these terms)

Of course, adding more fats or proteins (milk, butter, oil, egg, etc.) will help with fluffiness and moisture. 

So will extended knead times. 

 

mdp613's picture
mdp613

Thx for your insight...I will check the information out.  FYI, my long (OVER) raised pizza dough made a very nice ciabatta. (Thick crispy crust...large pocket texture) .  I was faced with either throwing it away or baking it off.  Lucky for me, I had some fresh beefsteak tomatoes.

Sincerely,

M

Mini Oven's picture
Mini Oven

I don't know about your bread toaster, but mine has a little rack that pops up so roll crusts can be rewarmed, this will soften the crumb and crispen the outside crust.  

Most crusts will soften as they cool down as moisture inside the bun moves to the surface.  Bagging rolls will keep them moist but this can also lead to a tougher crust.  Try rewarming.  A simple ciabatta also makes good sandwiches stuffing those large pockets with all kinds of goodies.

You may end up making at least two kinds of rolls,  Hard rolls and Soft rolls for your needs.  You can even try some experiments on your current recipe.  Try kneading half the dough longer to see what differences rise up.  Add more water to your bread recipe or less.  Or try kneading half the dough with wet hands, the other with floured hands. :)