April 28, 2019 - 1:52pm
Sourdough Roll Recipe?
I was doing my weekly bake last week and needed a few rolls for lunches, so when preshaping the loaves I split off a portion of dough and made 6 x 80g rolls. I put these in a roasting tin and retarded them along with the loaves.
I baked the rolls in the morning with some steam, but they ended up rather pale and insipid looking, whereas the loaves looked pretty good. I think I would have had to bake the rolls too long to get them nicely brown and then they would have been dry.
Is it a fact of life that rolls need a more enriched dough with some sugar or malt and maybe some butter?
Lance
Share
Hi, Lance:
FYI. I used 3% of RRM when making the artisan wheat-rye rolls I recently posted. Baking @482F x 20 minutes yielded rolls with bold-colored, crispy crust and moist crumb.
Yippee
P.S. My rolls were @ 60% hydration and 102g each.
I have some red malt - I'll give it a try!
Lance
Was the steam you gave the loaf the same you gave the rolls?
In other words, is the method the same, or did you use lava rocks for the rolls, and a dutch oven for the loaf?
Same method, ie direct steam injection. I don't use a Dutch oven.
Lance