Double knotted rolls - shaped
Rolls proofed
Double knotted rolls - Baked
Norm's formula for these rolls is I was wondeering if anyone has a good sweet fougasse recipe they would like to share. Hope you can help.
chefryan
I didn't get a picture of the sticky buns I made from Mark's recipe that I have had since April. Been trying to make them and these cinnamon rolls forever but haven't had time. So the past two days I have been doing nothing but baking and these rolls are great! Thank you Zolablue for sharing the recipe and Thank you Mark for sharing your recipe. They are both hits! (I omitted the salt in Zolablue's recipe due to the fact that I had salty mashed potatoes with sour cream left over to make the dough with.)
Cinnamon Rolls
Hello guys , did you miss me ???
I really missed you sooo much!!!!
I bought something new???here it is!!!
baguettes moulds.
So i used it several times , the results were amazing!!!
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The cooler weather has set in with a vengeance and whenever it is windy, our draughty house is even colder than usual. Consequently, I was once again having difficulty getting dough and/or shaped bread to rise.
cold kitchen = SLOW rise
So I decided to add a tiny bit of commercial yeast to our wild bread recipe. The dough still took forever to rise - it was after midnight when I took the bread out of the oven.Does anyone know when this special baking day was started? I have just read about it today on a recipe site.
Sylvia
Today had been planned to be a baking day since I have company this weekend. I made a preferment (sans commercial yeast) last night for some Challah, and realized I had more than enough. I decided to try Norm's Onion Rolls with a levain instead and the results are good. Great taste, however, I didn't deflate them enough.Then as I decided to look over at TFL this A.M. and I found Norm has done it again, another recipe. So, that said, I had to try the new rolls. Great and light,very easy and THANK YOU Norm, again!! You are an amazing baker!!
The best sourdough I've made in months. Amazing how a half a cup of potatoes softens everything up.I currently use SAF instant yeast. However, in King Arthur's recent catalog they list a yeast that I haven't seen before; SAF Gold instant yeast (page 11: "yeast", olive colored rectangle). The ad write-up states: "saf gold instant yeast Specially formulated to provide the very best rise in doughs high in sugar (sweet breads) or acid (sourdough) 15.86 oz. - [item no.] 1457 $6.95"
Has anyone had experience using this yeast in a sourdough? If so, please post a short note re: results.
