The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Does pain rustique recipe make good bread rolls

mutantspace's picture
mutantspace

Does pain rustique recipe make good bread rolls

i love pain rustique and often make it with a 50% poolish. Ive been playing with Bread roll recipes and thought the rustique recipe might work - any thoughts? I have to make rolls without milk or butter so thought it would be ideal....

clazar123's picture
clazar123

I have been following your quest. I'm sure pain rustique will make delicious rolls but if you want a sandwich capability, I think they are too crispy. If they are just for bread and butter.... yum!

How about some enriched and some lean?

mutantspace's picture
mutantspace

i need to make vegan rolls so no milk or butter and i dont want to go into the expense of nut butters, soy milk, etc....i have been using olive oil...personally i like crusts...but these are for someone else... theyre for salads...ive been trying out a few recipes but they rise fine and are good but a little chewy...if i could find something thats very airy with no egg, milk or butter id be very happy....im also trying to keep to my desire of doing long slow pre-ferments with a little sourdough to kick things off...i thought a judicious flouring of the dough before it goes int t he oven would help soften things - as would a fine misting of water and a steaming of the oven 

clazar123's picture
clazar123

You have been posting on this topic a few times and gotten a number of good ideas. It seems to me that you are having a hard time deciding which route to go. Don't agonize so much. Make a presentation of 2 or 3 different rolls you are willing and able to make and let the customer decide. Make vegan versions of a crusty pain rustique, soft potato roll and an enriched semi-soft roll and let the customer choose. The vegan part is not a barrier-use water and vegetable oil for liquid and enrichments.

What are your roadblocks to deciding? Is it the vegan part? Do you personally dislike any of these choices?Inexperience/discomfort with the recipes? Could it be you are feeling like you must make the perfect decision and suffer eternal damnation if it is the "wrong" decision? (Remember, the customer can ask for a change later as they collect their customer comments.) I do this last one all the time and I always have to remind myself that I can change my mind.

Do a sample batch of each-see which you are willing to make (keeping time, ingredients and costs in mind) and present your choices to your client.

 

mutantspace's picture
mutantspace

You’re right. Good advice. I’m on it. I think agonising is over. Yes it’s a new departure for me so tentative steps: part nerves, part excitement, part impatience, part frustration. And yes I want everything to be perfect knowing it never can be. But I’m learning lots fast so that’s good. 

clazar123's picture
clazar123

I am interested to see the results so make sure you post about your choices and what the client chose.

Good luck and remember to have fun!

mutantspace's picture
mutantspace

I will of course and thanks- these adventures are always fun..,,a hedge school of sorts (but that a whole other story)