March 12, 2022 - 6:25am
Good morning from NYC.
This is how we do it in "Fun City"! These easy little rolls are some of the best-tasting bread I have made! All that I need to do is get the size right. These are dinner roll sizes. I am aiming for the huge Bodaga size (125g) Oh by the way the taste/texture of these is no comparison to the industrially baked bodega bread!
Share
And good morning to you from TO.
Sourdough bagels with 20% buckwheat + homemade solod instead of sugar. Black sesames on top. Grassfed butter from New Zealand of all places.
6AB645B7-7E4E-4854-BB75-AB6D47E855D5.jpeg
I have been wanting to pick up some black sesame seeds I have seen then used in a few bakes as of late. If the weather is not terrible tomorrow I will track some down. What is solod? Is that a typo, or something I should know about? The outcome of your bake was terrific! Nicely done! (The eggs don't look shabby at all either!)
Kind regards,
Will F.
Hi Will
We got the black sesame from Yupik on Amazon.
Solod is fermented rye malt. You can buy it or make it.
To make it, you malt rye grain to activate its enzymes. Enzymes exist in the grain to break down its starches into sugar to feed the plant embryo. You can then optionally ferment the malted grain to add that flavour to the sweetness.
The result is turning rye grain into a fermented sweet additive. I keep mine in a jar and use a blade coffee mill to produce powder to swap it in for sugar in recipes.
The eggs were my wife's work and they were the best I've ever had. I usually make w/e breakfasts but she pitched in with the eggs this morning adding old cheddar and diced prosciutto.
That being said I do love a breakfast sandwich, too! Bet yours were great.
Just as a followup. The bagels were good with butter, not exciting as grilled cheese, but... really amazing toasted with tuna salad. I think the black sesame was really contributing there too,
I was told by the Dr. to lower my cholesterol so PB, banana and honey for me on over proofed Approachable loaf sweet levain bread.
Sending some snow your way because who doesn't like more winter. /s
We've got snowing today. The light is catching the veil of flakes to turn the whole landscape an odd translucent white.
Pb and banana is a great combo on that lacy bread! One of the things about going down the sourdough route is I stopped eating peanut butter and my homemade jams :(
Weekday breakfasts are oatmeal or a grapefruit and coffee so I enjoy splurging on the weekend :)
Having recently moved from snow country back to the midwest I forgot how cold it gets here.
We make a large batch of steel cut oats and microwave the leftovers during the week.
My request for a last meal would be PB&J on sourdough so I can't fathom giving it up even if my jam is no longer homemade.
A lot of good looking sandwiches of all sorts in this thread.
Yes we got more snow so Don you do not need to send anymore our way. I just back from a 2 hour walk in the white stuff.
Benny
for some of that FLA sunshine again. It doesn't sound to bad to me. The weather had me shut in so I went on a baking spree. The sweet levain works great in a WW pan loaf. I didn't go far enough with the bulk so I left it in the pan until it neared the rim but with bubbles on top I knew there would be no oven spring after a 5 hour proof. It still ended up being a nice eating bread that I am going to put in the rotation for a bit.
Kaiser rolls and it looks challenging to shape a baguette and the tie it up in a knot. No wonder KA is trying to sell a stamp to get around it.
A kaiser roll CB might be in order at some point, I don’t recall any rolls or buns in a CB.
hi happycat.
would you please post a method for DIY fermented rye malt? I can't seem to find it here ... so far, in the NYC area.
I just bought rye berries.
But haven't hit my local homebrew up.
Also, do you know Jacinda? This place is starting to scare me.
You could try this place. A large variety of all things grains and more!
Kalustyans - 123 Lexington Avenue NY NY
Kalustyans has been a regular stop for me for years. Mostly spices, occasionally flours.
As I recall, they do not carry rye malt powder. But ....
Here's a blog about doing a quickie version
https://www.thefreshloaf.com/node/69302/borodinsky-homemade-solod-sprouted-rye-fresh-milled
Here's the hardcore version that I had simplified
https://www.beetsandbones.com/russian-red-rye-malt-solod/
thanks for those links.
A bread made in honor of the King of Kings? I must do this bread the justice it so dearly deserves! I neglected to heavily flour the sememe knot shaping, resulting in the marking fading away. In the folded versions I did rye flour with a vengeance. They still are not right. The other issue, I was wanting a lower wider spring. I think I may have to roll the dough into a 5" disk before folding. Enjoy the Kaiser roll work-in-progress photo montage.
Hi TR PK,
for your knots try a slightly stiffer dough and for a nice defined surface try rolling the dough piece flat to a disc and then rolling up like a cigar and then rolling long enough to be able to tie your knot. With the 125g dough size if you roll out a bit longer you can pass the end through the centre again and do a double knot squeezing the two ends together and placing that union on the underside of and onto the tray these look spectacular and similar to the Kaiser with the extra segmentation. i have just found a picture of some
from the left back row double knot, knot,knot.
middle row all twists,
front row cottage, round slash, double knot, round with slash these were all small dinner rolls 50g each for the training restaurant
regards Derek
I have to stop trying to reinvent the wheel. I was trying to fit this no-knead 68% hydration dough into a Kaiser roll box. Don't ask me why! I will save this dough for the tiny batard-shaped dinner rolls (94g) For my next try at Kaiser rolls I will use a proper formula. The Vienna dough from inside the Jewish bakery I think. Thanks for your advice and shaping tip. It is very much appreciated.
Kind regard,
Will F.