Today, we will explore using one light Vienna dough, to create two breads, one enriched and one lean.
Single knot enriched dinner rolls
In the mean while, back at the fermentation ranch. the bacteria are hard at work breaking down the sugars in dough batch #2. In not much more time, they will start in on the starches.
Light Enriched (Light Vienna) Dough
Will make a dozen 3 oz./85 g. rolls INGREDIENT:
Bread flour 625 Grams
Water 315 Grams
Oil 1.0 GRAMS
Egg 30 Grams
Sugar 30 Grams
Malt 10 Grams
Instant Yeast 12 Grams
The Soft dinner rolls were bulk fermented for 45 minutes barley enough time to double. Rested between shaping steps and proofed to a total of 45 minutes. baked in a dry oven at 375F, for 18 minutes, The tray was turned at 6,12 15, and 18 minutes. Rats foiled again I forgot to use the left over 1/2 egg to wash the rolls.
There we have it, two very different breads from one mix of dough!
Remarkable! How is this even possible? Science or voodoo? The Kaiser rolls were proofed for a total of 50 minutes. Then baked in a steamed over for 22 minutes. The tray was tuned at 8 and the oven was purged. At 16 the roll were rotated. then again at 19.