February 20, 2011 - 5:20pm
seeking flaky-crusted rolls
On my search for a specific type of sandwich roll. A good description of what I'm going for:
- chewy but light inside
- crust that is very thin, slightly crispy, shatters into big thin flakes then you bite in or tear off a piece, slightly leathery too with a little bit of tug
- crust finish is yellowish & golden.
Tried Norm's rolls sans onions, but didn't achieve the result I was looking for. The interior of the Norm's hard roll was too fluffy, too hamburger bun-esque, with insufficient chew. The crust was not bad: it had the right thin leatheriness, some of that tug, but did not have that shattering quality that I'd like to get. Will try to post photos in a bit.
I think I might have to try the Kaiser Roll recipe. As far as crumb goes, I think I might have to try a preferment (sponge, etc) of some sort to help with the chew & flavor. Any other recommendation for recipes to try would be appreciated.
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Challah?
Not bad, challah might fit the bill. I'll give it a shot. Any recipe that you recommend?
I was looking for more of a french roll or italian sandwich deli roll.
I think the Bernard Clayton Petit Pain recipe might fit the bill.
This recipe for Bollilos might work too, but not sure.
EDIT: another one to add to the list: sortachef's recipe for Italian hoagie rolls, or the Italian Hero sandwich rolls in this thread.
I don't think I can get the flavor and texture I want without a preferment.
Scali Bread would fit.
Recipe is on KA's site.
You also can search here for people's tryouts
How about the Eggshell Rolls from The Complete Book of Breads? Seems like it might be fairly close to what you describe.
Paul
This one looks interesting, especially the addition of beaten egg whites to the dough.
I'll give this one a shot.