The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Buckwheat Durum Potato Tangzhong Rolls

isand66's picture
isand66

Buckwheat Durum Potato Tangzhong Rolls

I have not had time to post anything lately but finally this 3 day Memorial weekend has give me the chance to post.

Yesterday I made some smoked Baby Back ribs to bring to our friends Memorial Day party and I wanted to bring some nice rolls to go with them.  I have not made a Tangzhong style dough in a while and really wanted to make a dough that was nice and soft without adding butter or cheese.

I decided I also wanted the nice nutty flavor of Buckwheat which I thought would go well with Durum flour and some nice mashed red skinned potatoes.

The end result was a nice flavorful roll that had a soft crumb.

I've added some photos from the garden for your viewing pleasure if interested.

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Oriental Poppy

Buckwheat-Durum-Potato Tangzhong Sourdough Rolls (%)

Buckwheat-Durum-Potato Tangzhong Sourdough Rolls (weights)

Here are the Zip files for the above BreadStorm files.

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Note: Water amount is representative of water content in the mashed potatoes of 121 grams. Actual water added to final dough was only 11o grams to get a more accurate dough hydration calculation.

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The Piggy is back on guard duty.....

Tangzhong is the technique of heating a portion of the flour and liquid in your recipe to approximately 65C to make a paste (roux).  At this temperature the flour undergoes a change and gelatinizes.  By adding this roux to your final dough it will help create a soft, fluffy, moist open crumb.  It is also supposed to help prevent the bread from going stale.

It is not very difficult to do a Tangzhong.  Use a  5 to 1 liquid to solid ratio (so 250g liquid to 50g flour) and mix it together in a pan.  Heat the pan while stirring constantly.  Initially it will remain a liquid, but as you approach 65C it will undergo a change and thicken to an almost pudding like consistency.  Take it off the heat and let it cool before using it in your recipe.  Some people will refrigerate it for a while but you can use it right away as soon as it cools.

Levain Directions (Using AP Starter at 66% Hydration for Seed)

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my Proofer set at 81 degrees and it took about 4 hours.

Main Dough Directions
Prepare the Tangzhong per directions above and allow to cool to room temperature.

Mix the flours, Tangzhong, potatoes and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, oil, and starter (cut into about 7-8 pieces), and  mix on low for a minute.   Mix for a total of 6 minutes in your mixer on low.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and cut into equal size pieces and shape into rolls.  Place on a baking sheet lined with parchment paper and cover with moist tea towels or plastic wrap sprayed with cooking spray.

The dough will take 1.5 to 2 hours to rise, depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 425 degrees.  Bake for 25 minutes until the crust is nice and brown.

Take the rolls out of the oven when done and let them cool on a bakers rack before for at least 2 hours before eating.

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Shade Garden

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Comments

dabrownman's picture
dabrownman

Everything  burnt up here.  have a couple of tomato plants and my 3 yea old red pepper plant that has bark like a tree now but sheltered from the sun under the orange tree picked a beautiful red pepper off of it for the salad tonight - to go with the left over smoked brisket and sausages.

These rolls look fantastic and would have been a lot better than the King's Hawaiian ones we had:-(  Nothing like a great potato roll!  The King if Rolls strike again!  Well done.  Lucy sends her best to the East Coast Pack and happy baking.  Enjoy the last of the weekend.  I finally got the pool in order but now decided it needs a  new filter....it never ends.....

 

isand66's picture
isand66

Thanks DA.

Sorry to hear your veggies are nothing but smoldering ash :)  It's finally starting to feel like Spring/Summer.  We kind of skipped most of Spring and this weekend it was in the low 80's until the rains came yesterday in the morning.  I planted our veggies a couple of weeks ago.  Hopefully they will do better than the last few years.  We started off very promising with the tomatoes but something hit the plants and they started to die off before the fruit was done.

Finally worked on seeding and fertilizing my back lawn.  I'm not too confident it will do much since Lexi and Maxi constantly run laps chasing the squirrels and hunting for garden snakes :>

My ribs came out pretty tasty and hopefully I will smoke up a brisket maybe next weekend.  Glad you liked the rolls and you're probably right that they were better than those store bought ones :).

Max and Lexi and the kitty cats wish Lucy well.

Regards,
Ian

Yippee's picture
Yippee

Lively garden and beautiful rolls - make me want to stop by :-). Which part of L.I. are you in? I have friends in Syosset.

Your posts of rolls (today's and the one on tangzhong onion rolls I was reading yesterday) are inspiring. Thank you for sharing! I may run with some of your ideas and come up with my own one day. 

Best,

Yippee

 

P.S.  You seem to use durum flour quite often in your breads.  Could you share what you like about it?  And how much does each roll weigh (approximately)? Thanks.

isand66's picture
isand66

I'm happy I can inspire you :).

I'm in Patchogue, which is on the South shore, while Syosset is on the North shore in Nassau County.  It's about 35 minutes from me with moderate traffic.  You are more than welcome to visit if you are in the neighborhood.

I hope you give your own version a try soon.  I have some leftover caramelized onions that need to make its way into a bread this week as well :).

I do love the flavor and feel Durum imparts to the dough and final baked product.  It has a sweet nutty flavor and when using high percentages of it the dough is almost like silk.  I've been milling my own lately so when I use it whole it's not quite as silky as if using a sifted version like from KAF but it's very flavorful.  If you are going to buy some make sure you get the finer version.

Glad you like the gardens as well.  My wife and I spend a great deal of time (and money) on our gardens (as I'm typing this my wife is yelling at one of our dogs who is chewing on a clematis :)).  Next month my favorite cone flowers will be blooming of which we have many varieties.

Happy Baking,

Ian

Ru007's picture
Ru007

The rolls look great, i can imagine they were nice and crunchy on the outside and soft in the middle.

The tangzhong technique looks interesting. Which flour did you use in the tangzhong, does it even matter since the amount of flour is quite small?

I'd love to try this with sweet potatoes, and throw in some herbs. Maybe rosemary.

Very nice bake Ian :) Glad you found time to share it with us. The garden is beautiful too.

Happy baking

Ru

Ru007's picture
Ru007

The rolls look great, i can imagine they were nice and crunchy on the outside and soft in the middle.

The tangzhong technique looks interesting. Which flour did you use in the tangzhong, does it even matter since the amount of flour is quite small?

I'd love to try this with sweet potatoes, and throw in some herbs. Maybe rosemary.

Very nice bake Ian :) Glad you found time to share it with us. The garden is beautiful too.

Happy baking

Ru

isand66's picture
isand66

Appreciate your kind words and glad you enjoyed my post.

The rolls did have a nice crunchy crust and were soft on the inside.

The formula does show the flour used in the Tangzhong, but you are right in that you can substitute whatever you like.

Sweet potatoes go great with bread and rolls.  Keep in mind they are only around 58% water versus 81% for most potatoes so you would have to adjust your water a little bit to compensate.

I hope you give this a try or your own version and let me know how it comes out.

Regards,
Ian

PalwithnoovenP's picture
PalwithnoovenP

A robust potato roll for all sorts of things. Wonderful! All photos were beautifully shot too.

Love those accents in the garden. The brought out the beauty of the plants even more. Makes me want to stay in there while eating your rolls if only I can!

Happy baking

isand66's picture
isand66

Glad you liked the rolls.  Appreciate your kind words about the rolls and garden photos.

Regards,

Ian

Reynard's picture
Reynard

Everything is drowning... :-p The rain has completely ruined my beautiful yellow roses :-(

I like the look of those rolls - tang zhong is something I've been meaning to have a go at but haven't yet.

Poppy and Lexi send purrs to their four-legged friends across the pond :-)

isand66's picture
isand66

Thanks Reynard!  Glad you like hem and hope you try a Tangzhong soon.  It's very easy and really makes a wonderfully soft roll.

The rain on is coming on Sunday here but hopefully not as bad as yours.

My fur balls send their best to you and yours :)