The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

challenge recipe mini breads

MariosNoKnead's picture
MariosNoKnead

challenge recipe mini breads

hello  to the freshloafian world ,  

 

as i am working years now in restaurant i am very interested about making my own delicious and  easy to shape mini breads.i tried with mini focaccia but it was a disaster becouse it was not possible to shape 150 pieces in such a short time period . They use a recipe by now  it has great taste but hard crust   . What recipe do you recommend ? i would prefer for the bread to be soft and airy with very soft crust . yAso how i can make the crust to be soft and not crunchy?

 

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DanAyo's picture
DanAyo

Hi Marios, I can’t help you. But I’ll be watching to read the replies. I am interested in soft rolls also. I like Hawaiian Sweet Rolls (Portuguese style), but they are pretty sweet and probably takes a little too much work for that volume.

Dan

nmygarden's picture
nmygarden

This method precooks a portion of the flour and liquid, and its use results in a softer bread.

There are numerous entries on this site where it is described and discussed, and King Arthur Flour blogged about it recently:

https://blog.kingarthurflour.com/2018/03/26/introduction-to-tangzhong/

Let us know what you try and how it works out for you.

 

mutantspace's picture
mutantspace

i make various rolls for a restaurant in town using a 50% poolish. I add some sugar and olive oil to the final dough and use an olive oil glaze before and after bake which gives a soft crust and great taste. Poolish means less yeast, better flavour and splitting work over 12 hours  

MariosNoKnead's picture
MariosNoKnead

yes really but is it very difficult to handle a dough with 50 % poolish if not please share your recipe  ?  imagine that i spent only 3 hours for the completion of the kneading , proofing , shaping and also baking  min 150 mini breads like this in the foto . 

mutantspace's picture
mutantspace

currently i do 50% poolish in the morning and then mix final dough, leave for 1 - 1.30 (depending on temperature . Shape and proof for 1.15 - 1.30 (depending on temperature) then bake for 20 minute.

i dont know if thats any good for you time wise. if it is ill send on recipe

mutantspace's picture
mutantspace

i make various rolls for a restaurant in town using a 50% poolish. I add some sugar and olive oil to the final dough and use an olive oil glaze before and after bake which gives a soft crust and great taste. Poolish means less yeast, better flavour and splitting work over 12 hours  

MariosNoKnead's picture
MariosNoKnead

how many kg of flour i have to use the techniqe  tangzhong in  a recipe with 4kg of dough ?