The Fresh Loaf

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Durum Potato Rye Ricotta Sourdough Pretzel Rolls

Isand66's picture
Isand66

Durum Potato Rye Ricotta Sourdough Pretzel Rolls

   I've made potato pretzel rolls before and they came out great.  This time I used some fresh milled Durum flour and some fresh ricotta cheese in addition to some rye flour and 00 type flour to make them a little airy.  I probably should have cut back the water around 50 grams but overall these came out real tasty.

I used some cheese and some sesame seeds for topping some of the rolls and traditional pretzel salts as well.

Caution:  When using the Lye make sure you wear gloves, long sleeves and protective eye gear. Also, never add Lye to hot water or it will bubble over and probably burn you.

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Main Dough Ingredients for 14 rolls at about 110 grams each or about 13 at 135 grams each

Durum Rye Potato Sourdough Ricotta Pretzel Rolls (%)

Durum Rye Potato Sourdough Ricotta Pretzel Rolls (weights)

For the BreadStorm download file press here.

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For Lye Bath (3.5% Solution

2 Liters (1836 grams) of Cold water

70 grams Sodium Hydroxide Crystals

Make the Levain

Add your seed starter (20 grams) to the indicated amount of flour and water and mix until incorporated.  Cover and let sit out at room temperature of in your proofer until nice and bubbly around 6-10 hours depending on your temperature.  Use immediately or refrigerate for a few days until ready to mix the main dough.

Procedure

Add the diastatic malt powder to the water and stir.  Add the flours in your mixing bowl and slowly add the water mixture.  Mix for about 1 minute until combined.  Cut your starter in pieces and lay on top of the flour mixture and cover and let rest for 30 minutes to 1 hour so the flour can absorb the water.

Next add the salt, ricotta cheese and potatoes and mix for 6 minutes on low.    Place the dough in a slightly oiled bowl and do a couple of stretch and folds.  Cover the bowl and let it rest for 10-15 minutes.  Do another stretch and fold in the bowl and let it rest another 10-15 minutes.  Do another stretch and fold and let the dough sit out in the covered bowl for another 1.5 hours.  Place the dough in the refrigerator until ready to bake the next day.

When ready to bake take the dough out and leave it covered in your bowl for 2 hours.  Next divide the dough into pieces that are 110 grams each or 135 grams for larger rolls .  Shape as rolls and place on a baking sheet and cover with either a moist towel or plastic wrap sprayed with cooking spray.  Let it rest for around 60 minutes to about 1/2 proof.

While the rolls are proofing, fill a large stock pot with 2 liters of cold water.  Measure out the Lye and slowly add it to the cold water.  (DO NOT EVER ADD LYE TO HOT WATER).  Cover the pot and bring it to a rolling boil and then shut off the heat.

Pre-heat your oven to 500 degrees.  When the rolls are proofed sufficiently, prepare to dip them for about 15 seconds in the lye bath upside down.  Let them drain on a bakers rack over a cookie tray covered with a towel or parchment paper.  After draining for a minute you can transfer them to a cookie/baking sheet that has been sprayed with cooking spray.  You want to use a stainless steel cooking sheet as aluminum may react with the lye and peel.  Note: do not ever use parchment paper as the rolls will get stuck to the bottom.  I know this from experience and I had to cut off the bottoms of half the rolls I made.  I actually use my Silpat non-stick sheets which work like a charm.

When ready to bake, score each roll with an "X" on the middle and sprinkle with pretzel salt.  Make sure you use pretzel salt if you want authentic rolls.  As I said previously I used some fresh Parmesan in place of the salt on a few rolls and they were awesome.

Bake for about 15-20 minutes until they are golden brown and register about 200 F in the middle.  Let them cool on a bakers rack until you can't wait any longer!

Note: you cannot store these in a plastic bag or covered really otherwise the salt will react with the moisture in the air and you will end up with soggy tops.  I place them in a paper bag and leave it open so the air circulates.

Enjoy!

Crumbfinal

YellowConeflower

Comments

nmygarden's picture
nmygarden

Ian, there rolls look wonderful, soft enough, yet sturdy enough to work well for sandwiches. Love the contrast between the dark crust and creamy white crumb!

And a sweet little Coreopsis bloom - check out the flare of those shaggy petals, it's happy, happy for summer!

Cathy

Isand66's picture
Isand66

Thanks Cathy.

These came out real tasty.  I'm making a more traditional batch for a 4th of July party but these are a nice alternative.

The flower is actually a tangerine Cone Flower.  I love cone flowers or Echinacae and have at leat 10 different varieties.

Have a great holiday.

Regards,
Ian

nmygarden's picture
nmygarden

of course it is! We don't see them used much here. I expect they are a bit short-lived here due to our mild winters. Enjoy them!

dabrownman's picture
dabrownman

went way beyond the call of duty this time!  Love this batch of rolls - they are drool worthy plus extra drool:-)  How could not want put something between the top and bottom of them?  Just perfect.  Lucy got a summer haircut yesterday and wants to send he best to Lexi, Max and the 5 furry ones .  Well done and happy baking Ian

Isand66's picture
Isand66

Thanks DA.  These would go great with some of your fine cooking for sure.  I'm sure Lucy looks adorable with her new haircut and Max and Lexi send her kisses.

Happy Baking.

Ian

PalwithnoovenP's picture
PalwithnoovenP

They are really beautiful and for sure really tasty! I really love the dark brown crust lye imparts on pretzels. They are really begging for something to be put between them.

Isand66's picture
Isand66

Thanks.  They were very tasty.

regards

ian