These rolls can’t be simpler to make, yet they certainly don’t skimp on flavour. Unlike most supermarket buns, their texture is similar to a full-size pizza. They’re guaranteed crowd pleasers too.
Artisan Pizza Rolls
Dough flour | Final Dough | Poolish | ||||
Got a very classic but delicious combo. It’s hard to go wrong with corn for it’s at its peak at the moment. What better time to have corn bread than now?
Corn, Tomato & Basil SD with 40% Sprouted Durum
Dough flour | Final Dough | Levain | ||||
It has been quite a while since I last baked with spelt. Spelt and emmer are similar in terms of their characteristic in dough. Working with them is always a pleasant experience for they produce a silky (read: not gluing to your hands like rye…) and extensible dough.
Temperature has been hitting 33°C these days, so it wasn’t at all surprising that the levain (1:5.5:5.5) got aerated within 3.5 hours. I didn’t plan very well so it had to go into the fridge for 3 hours before use.
Admittedly, it doesn't look like much, but there is a story to this.
After baking >10 loaves of cheese bread in a row, I decided to take a break from it and whip up a simple dough instead. This dough contained nothing but water, whole wheat flour and salt. Ok, there were also walnuts but they weren’t part of the “dough”. Although the dough was well developed, I accidentally let it over-proof for quite a bit… Uh oh… Yet thanks to this, I now feel more confident about rescuing over-proofed dough.
Try Taleggio in bread if you’re tired of Brie. Not only does it create little molten cheese pockets for you to bite into, but it also hits you with a pungent aroma. It freezes very well too. A quick reheating is all it takes to restore its creaminess.
Taleggio AOP Marjoram SD with 50% Sprouted Red Wheat
Dough flour | ||
