The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Dinner rolls and othere summer bakes

Skibum's picture
Skibum

Dinner rolls and othere summer bakes

Well I haven't posted in more than a month, but have been busy baking different things. The dinner rolls are a take of P. Reinharts soft pull apart dinner rolls from ABED.  This batch of 325 grams total flour yielded 6 rolls at 104 grams each, so I thought why not bake them off in a muffin tin?

All of the my bakes are leavened with a refreshed liquid levain. Here is the formula for the rolls:

50 g levain

325 g bread flour

175 g milk, scalded

30 g honey, added to the hot milk

32 g butter

20 g egg

Mixed and developed using 4 sets of stretch and folds with 10 minutes rest. Bulk rise was 2:15, then I divided and shaped, baked at 400F convection with steam for 7 minutes, turned removed steam and baked a further 7 minutes.

Here are some lemon ricotta cookies courtesy of Giada:

http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-ricotta-cookies-with-lemon-glaze-recipe.html

These are the BOMB!

Hoagie/ cheese steak buns. Again adapted from Reinhart's ABED.

Pita, pita pita! Boy did these turn out great. It makes me want to bake another batch.

Last, but not least is an exploding loaf of pulla. I thought I had the braid ends together.

Finished braid

Proofed braid

Final loaf with one end blown apart

Happy baking TFL friends!  Ski

Comments

Ru007's picture
Ru007

Everything looks great!! 

Its a shame the pulla exploded but it still looks good and I'm sure it still tasted wonderful 

Happy baking

Isand66's picture
Isand66

Nice looking rolls Ski.  I always like to add some rolls to my baking mix every few weeks.  Going to make some tonight as well.  Yours look terrific...just need some nice burgers fill them out :).

Skibum's picture
Skibum

. . . for your kind comments Ru and Ian

1 Ian, your latest loaf look just great!!!

Happy baking, Ski