Two Sourdough Ricotta Soft Bread Rolls -- making cheese at home for the first time
Sending this to Yeastspotting [1].
Click here for my blog index. [2]
Who knew it's so easy to make cheese at home? Followed instruction here [3], honestly effortless, and ricotta tastes so much better when made fresh at home with the best ingredients.
Made quite a few things with these cheese. First an asparagus ricotta tart with homemade puff pastry:
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Then a brioche-like rich sourdough bread roll, with red bean filling:
Note: makes 8 rolls
Note: total flour is 250g
-levain
starter (100%), 13g
water, 22g
bread flour 41g
1. Mix and let fermentation at room temp (73F) for 12 hours.
- Final Dough
bread flour, 128g
whole wheat flour, 75g
butter, 50g (softened)
egg, 70g
sugar, 13g
salt, 5g
ricotta, 125g
water, 60g
levain, all
1. Mix everything except for butter , knead until moderate level of gluten developement, add butter, knead until the dough is even stronger. A relatively thin windowpane can be stretched, but holes can appear.
2. Rise at room temp for 2 hours, punch down, put in fridge overnight.
3. Roll out flat, rest at room temp for one hour.
4. Roll into rectangle, smear on red bean filling, roll up, and cut into 8 portions. Put into molds.
5. Proof at room temperature until almost fully. About 5.5hours at 80F. When pressed the dough should slowly spring back a little bit.
6. Bake at 375F for 20-30min.
Soft, rich, and melt in the mouth delicious.
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Lastly, some ww savory ricotta chive knots with a plainer dough.
Note: makes 9 rolls
Note: total flour is 375g
-levain
starter (100%), 20g
water, 33g
bread flour 61g
1. Mix and let fermentation at room temp (73F) for 12 hours.
- Final Dough
bread flour, 191g
whole wheat flour, 113g
egg, 105g
sugar, 11g
salt, 8g
ricotta, 75g
chopped chive, 20g
water, 109g
levain, all
- For Brushing
mix together some chopped chive, salt, and olive oil, heat then soak for at least one hour
1. Mix everything, knead until moderate level of gluten developement. A relatively thin windowpane can be stretched, but holes can appear.
2. Rise at room temp for 2 hours, punch down, put in fridge overnight.
3. Divide into 9 portions, round and rest for one hour.
4. Roll into a rope, tie a knot.
5. Proof at room temperature until almost fully. About 5.5hours at 80F. When pressed the dough should slowly spring back a little bit. Brush with the chive & oil mixture.
6. Bake at 375F for 20-30min.
Very frangrant and soft
Perfect dinner rolls