The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Todays objective:

The Roadside Pie King's picture
The Roadside Pi...

Todays objective:

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:

INGREDIENTS

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! 

The 

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. 

 

 
The Roadside Pie King's picture
The Roadside Pi...

Is it powerful bacteria and enzymes  that are responsible for the soft crust and the crispy curst? Or is it just simply the addition of steam? These are hard questions for a layman like myself. 

 Alternatively, maybe it is a combination of both? What do you think?

alfanso's picture
alfanso

The enriched dough will carry a softer texture and finish to it than a lean dough would.  So if you cleaved off half of the dough to add the extra ingredients, it will completely change the structure of the bread produced.

I like the shaping of the kaiser rolls and the back rolls look like dogs curled up for a nap.

The Roadside Pie King's picture
The Roadside Pi...

Not to bad for the first try. The Kaisers, look pretty okay and close to NYC standard rolls! 

 Ah that is the conundrum, there was no lopping off of half the dough, and adding anything. This was one mix all ingredients up front, with an 8 minute spin in the Bosch.

alfanso's picture
alfanso

If they're from the same dough?  It would seem to be either one or the other.  Once the sugar, egg and oil are incorporated it is no longer a lean dough.  How does that work out?

The Roadside Pie King's picture
The Roadside Pi...

Stan & Norm( RIP),  of inside the Jewish bakery fame.

The dough will take on different characteristics as it enters different stages of fermentation. By the time the dough is in bulk fermentation for 2 plus hours all of the sugars and most of the starches have been ingested by the yeast. " Leaving a lean lattice of gluten behind."