Durum WW Potato Cottage Cheese Sourdough Rolls

4Jul

I made these a few weeks ago while I was waiting for my Mom to pass. I have spent the past month or so driving back and forth to the hospital and then her home, spending as much time with her as possible. She finally lost her battle with pancreatic cancer after battling it for over a year.

While I am relieved that she is no longer in pain, it certainly has taken a toll on me and my family. I was happy to spend a little time doing what I love, baking bread. I had run out of all my frozen stash and hate having to eat store-bought crap.

These rolls were made with freshly milled durum and Butler’s Gold whole wheat. The starter had some KAF bread flour in it.

Roasted potatoes were mashed up and pureed in my food processor, and I added some cottage cheese to the mix. Both these ingredients added a lot of moisture to the dough and helped create a nice soft and open crumb.

Both fresh-milled flours were sifted once with a #30 drum sieve and re-milled at the finest setting.

These are perfect for grilled burgers or toasted with a smear of cream cheese.

Formula

Levain Directions 

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.

Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled. I used my proofer set at 76 degrees so it took around 5 hours for me. Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Note: I use an Ankarsrum Mixer so my order of mixing is slightly different than if using a Kitchenaid or other mixer. Add all your liquid to your mixing bowl except 50-80 grams. Add the levain in pieces and mix for a few seconds to break it up. Next, add all your flour to the bowl and mix on low for a minute until it forms a shaggy mass. Cover the mixing bowl and let it rest for 20 – 30 minutes.   Next add the salt, potatoes, cottage cheese and remaining water as needed and mix on medium low (about speed 3) for 12- 24 minutes.  The dough should pass the windowpane test.

Remove the dough from your bowl and place it in a lightly oiled bowl and do several stretch and folds.  Make sure the dough is as flat as possible in your bowl/container and measure the dough in millimeters and take the temperature of the dough as well. Based on the chart from the Sourdough Journey.com, determine what % rise you need and make a note. If you have a proofer decide what temperature you want to set it at and what rise you are aiming for. If the dough is fully developed you don’t need to do any stretch and folds, but if it’s not, do several sets 15-20 minutes apart.

Once the dough reaches the desired bulk rise, shape into rolls around 135 – 150 grams each depending on how big you want them. Place them on a cookie sheet lined with parchment paper and cover them using plastic wrap sprayed with cooking spray. I also put a moist tea towel over the tray a well. Place the cookie sheet in your refrigerator for around 12 hours or longer. The dough will continue to ferment so if you are using fresh milled flour you have to be careful not to leave it too long or it may over-ferment.

When you are ready to bake, preheat your oven to 445 F and prepare for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.  Remove your dough from the refrigerator and using a scrambled egg yolk, coat the rolls and top with seeds, toasted onions, cheese, or whatever you desire.

Bake for around 20-25 minutes or until the rolls are nice and brown and have an internal temperature around 195-200 F. 

Take the rolls out of the oven when done and let them cool on a baker’s rack for as long as you can resist.