Sacaduros - 46 Percent Whole Grains
Lucy has wanted to make some of these fine rolls ever since she saw them here
http://www.thefreshloaf.com/node/38178/sacaduros [1]
But ours didn’t open up like they were supposed to at the folds over the chunk of butter You are supposed to use a lower hydration sort of white hearth bread for these rolls but we used our recent 8 whole grain mix using the 85% extraction for the dough flour.
We once again used our overly frisky levain along with about 80% hydration so the folds stuck together as it proofed even though we floured the touching surfaces before pinching them lightly together over the butter
If the looks mean a lot to you might want to use the right dough for these very tasty rolls and cross your fingers. Lucy did cut the butter down to 1/2 a sugar cube size and dipped the folded tops into flour before putting them in a PAM sprayed cupcake tin.
We decided to preheat to 475 F but bake with steam for 5 minutes at 450 F using one of Sylvia’s steaming pans before turning the oven down to 400 F for another 10 minutes without steam.
They browned up nicely, cracked a little but these rolls really shine in the inside. The crumb is soft, a little open, moist and buttery - it adds to the fine, if light, SD tang. These are some of the tastiest buns we have made in some time – healthy and nutritious too.
We will take another shot at them to if we can get them to open up like they are supposed to – but that will take a different recipe of white dough at about 68% hydration and flouring the inside before folding them.
Formula
| Build 1 | Build 2 | Build 3 | Total | % |
SD starter | 10 | 0 | 0 | 10 | 2.86% |
11% Extraction Multigrain | 4 | 4 | 0 | 8 | 2.67% |
AP | 0 | 0 | 25 | 25 | 8.33% |
13% Extraction Wheat | 6 | 6 | 0 | 12 | 4.00% |
Water | 10 | 10 | 25 | 45 | 15.00% |
Total | 30 | 20 | 50 | 100 | 33.33% |
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Flour | 50 | 16.67% |
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Water | 50 | 16.67% |
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Hydration | 100.00% |
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Levain % of Total | 15.70% |
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Dough Flour |
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87% Extraction Multigrain Mix | 300 | 100.00% |
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Dough Flour | 300 | 100.00% |
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Salt | 7 | 2.00% |
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Water | 230 | 76.67% |
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Dough Hydration | 76.67% |
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Total Flour | 350 |
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Water | 280 |
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T. Dough Hydration | 80.00% |
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Whole Grain % | 46.00% |
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Total Weight | 637 | 8 at 79 G each |
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Hydration w/ Adds | 80.00% |
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Lunch with yesterday's Frisbee bread. Flat but delicious!