These German style rolls were adapted from a recipe on Karin Hanseata's blog. Her blog is filled with inspired baking so I urge you to visit and explore her adventures.
I found these rolls to by very similar to Kaiser style rolls with a nice hard crust and soft interior, perfect for sandwiches.
Since the day I baked my first San Francisco Baking institute’s Miche (Posted by dmsnyder here) , I wanted to have another go at it soon. Alas, I have been distracted by several other formulas and books and eventually ended up putting it off. Two days ago, I was reminded by the formula when I saw my wheat germ bag sitting in my freezer and decided to give the formula another whirl.
We have one dozen buttery parsley/onion/garlic rolls to go with dinner.
We have one dozen sandwich buns for leftover turkey sandwiches.
And one standard loaf of bread because we were out!
Happiest of holidays to you all, and may the new year bring you new techniques, new tastes and great year of delicious breads!
From México We wish you all, a great holiday. Hoping the next year all your dreams "rise", and your plans have a great "oven spring" .
Have a happy baking on Xmas and New Years Eve.
Felicidades a todos. "Congratulations to everybody".
Sincerely,
GyG
We though panettone would be the last bake of the year, and it will be, but Lucy found at least two more bakes before then - to use up some more panettone white SD / YW levain.
This one is for some white croutons to be used for the turkey stuffing on Christmas day. Since the stuffing will have walnuts in it we put some in the bread just to keep it from being completely boring.
Gingerbread
Gingerbread and Sprinkles
with icing so sweet.
As previously suggested I made a go at SJSD using commercial yeast. I used the TFL feature (where the SJSD recipe is posted) to make a half batch of dough.
[u]Notes and Deviations from normal SJSD recipe:[/u]
1. Used 1/4 tsp of commercial yeast
2. Added yeast to 25g flour and 25g water and put it in fridge (to replicate 50g of starter called for in recipe)
3. Autolysed all of the flour for about 24 hours (was supposed to be overnight but timing got fouled up and had to go even longer)
Since I cant find any >14% high gluten flour in the market, I substituted it with 520g bread flour plus 50G of VWG
Levain Build 1
- 235G Starter
- 40G >14% high gluten flour
Let it ferment at room temp for 4 hours
Build 2
- All of build 1
- 80G >14% high gluten flour
- 45G Water
Cover n ferment overnight
Final Dough
- 450G >14% high gluten flour
- 120G WW flour
- All levain
- 12G Salt
- 14G Malt Powder
- 14G Milk Powder
- 14G Sugar
Last week I made a similar loaf which ended up with a flat disc. With enormous help I get from Josh and DA. This week I pull myself together and try again. I got so excited when its out of the oven, coz it looks like a successful bake to me.
Heres my formulae
200G white Levain (100% hydration)
600G Wholewheat flour
400G AP Flour
780G Water
20G pre-soaked raisin water
20G Salt
3cups Raisin
2Tbs Cinnamon
1) Mixed starter, flour and water autolyse for 60mins
2) At the same time, soak raisins with warm water
Decided to try my hand at Fuogasse, first time ever.
Oil cured Olive with herbs...
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After 3 folds I added said Olives & Herbs
