Yeast Water Fake Pretzel Rolls
I wanted to make some YW rolls that had a pretzel twist so we made some pretzel bread crumbs and used them to stick to the outside of some 15% White WW yeast water rolls. We made some rolls using 4 little balls of dough per roll and some knotted rolls. All were; retarded overnight, proofed and baked in ramekins. Also cut the salt in half since the pretzel crumbs were very salty.
The rolls were baked in my mini convection oven with stream and came out nicely browned, blistered, crunchy crusted with a soft moist crumb. The pretzels were hardly noticeable, The next time we will use the pretzel crumbs as altus to get more pretzel taste. Will also enrich the dough with egg, cream and butter to make a nice hamburger bun for version 2. Cut in 3rds, toasted and buttered these are pretty tasty. Formula and method follow the pix's.
| YW Fake Pretzel Rolls | |||||
| YW Starter | |||||
| Build 1 | Build 2 | Build 3 | Total | % | |
| Yeast Water | 30 | 40 | 30 | 100 | 23.81% |
| AP Flour | 30 | 40 | 50 | 120 | 28.57% |
| Total | 60 | 80 | 80 | 220 | 52.38% |
| Starter | % | ||||
| Flour | 120 | 28.57% | |||
| Water | 100 | 23.81% | |||
| Hydration | 83.33% | ||||
| Levain % of Total | 29.97% | ||||
| Dough Flour | % | ||||
| White WW | 50 | 11.90% | |||
| AP | 250 | 59.52% | |||
| Dough Flour | 300 | 71.43% | |||
| Salt | 4 | 0.95% | |||
| Water | 210 | 50.00% | |||
| Dough Hydration | 70.00% | ||||
| Total Flour | 420 | ||||
| Total Water | 310 | ||||
| T. Dough Hydrat. | 73.81% | ||||
| Total Weight | 734 | ||||
Yeast Water Fake Pretzel Rolls
Build the levain in 3 stages 4 hours each for a total of 12 hours. Retard the levain 12 hours.
Mix the flours with the water and autolyse for 12 hours.
Make pretzel bread crumbs.
Mix the levain and the autolyse with the salt for 6 minutes on KA 3. Move to an oiled plastic wrap covered bowl and rest for 20 minutes. Do the first of 6 S & F’s on a lightly floured surface at 20 minute interval returning to the covered oiled bowl. After last S & F let ferment in the oiled bowl on the counter for 1 hour Form into knots or roll of your choice, 4 balls ( I did some of each). Dunk individual balls or or bow ties into pretzel breadcrumbs and place in (6) ramekins covered in plastic wrap - then refrigerate 12 hours or overnight.
Remove from fridge and let come to room temp. Once rolls have doubled in size from the time they went into the fridge they are ready to bake - mine took about 2 hours.
I baked mine in my Cuisinart mini oven with a 1 cup Pyrex cup half full of water in the back and I threw ½ C of boiling water in the bottom. Pre heat oven at 500 F regular bake. Put rolls in and steam for 10 minutes. Remove steam, turn down to 400 F convection and bake for 5 more minutes. Remove from ramekins and bake for 5 more minutes or so until center reaches 205 F. Move to cooling rack until room temperature.
Comments
Hello dabrownman:
Thank you for the recipe but what is "yeast water"? I don't understand?
mantana
is another kind of natural yeast that you can cultivate like sourdough. The Japanese have been using it to make bread for about forever I'm guessing. You use fruits like raisins, oranges, apples strawberry, grapes etc where natural yeast is on the skins You chop up the fruit, add some water and honey and shake the jar many times a day for about n4 days or so and you should have some natural yeasties growing. After feeding with more fruit, water an honey in about 2 weeks you will have it ready to make bread and it can then be stored in the refrigerator like SD starter. I started mine with apples and oranges but have converted it over to apples only now. I really like it because you get the best open and moist crumb with it that you just can't get any other way. Here is picture of mine and the like to teketeke's blog where you can see how to make it and my experience as Akiko (teketeke) helped me get mine going.
http://www.thefreshloaf.com/node/23809/how-i-make-and-maintain-raisin-yeast-water
You build a levain just like SD to make bread. I start by taking 30 g of YW and add 30 g of flour, In 4 hours I add 20 g of YW and 60 g of flout. In 4 more hours, add 10 g of YW and anothe 50 g or flour and after 8 hours it has doubled or even more and the levain is ready. The spring can sometimes be exceptional as well. I use it where ever commercial yeast is specified as a natural replacement for it, where a SD taste or flavor is not needed, wanted or required. I use for just about anything and in conjunction with SD breads to improve the lift and crumb of heavier rye and WW breads or others that have a high % of whole grains. YW is just a s fun to culture as SD too! If you check my blog there are all kinds of breads I have made with it. If you want to get some started I would be happy to help you like Akiko did with me. It is nice not to have to buy yeast anymore.
Good Morning dabrownman:
Thank you very much for your details information on yeast water making. I guess I did not read all the posts on TFL because there are so many so I search through and only read the one that caught my eye. NO wonder I don't know about the yeast water. I will follow through your instructions and see what happen. You made my day on this beautiful Memorial day weekend!
mantana
Good morning dabrownman:
I went to Akiko's site per your instructions but her pictures doesn't show up just blank with a red x mark????? Don't know how to correct it? But I am sure I can follow your instruction and do it.
mantana
go further down on her blog there are pictures that do show up, without the x's, and are helpful. I don't know how to make the other pictures show up either. It is a great Memorial Weekend here too. In AZ it is only going to be 80 something degrees today. Unbelievable but nice !!
I really wish I had blogged about starting my YW a few months ago. It would have come in handy! I think isand66 is going to give it a try too. We know it is not hard to do because I did it and I don't do anything hard :-)
Happy yeast watering - you really do have to water it !
here are the instructions I gave to Ian so he could start his yeast water. Hope they will help you too.
http://www.thefreshloaf.com/node/23809/how-i-make-and-maintain-raisin-yeast-water
Akiko uses raisin yeast water. I used what I had handy that I knew wasn't sprayed with stuff that kills yeast - Minneolas and Oranges from the back yard. But you can use usa apples too - I've converted mine over to apple yeast water since organic apples are available. I used an 18oz plastic jar that had peanut butter in it for my YW culturing.
Once you have one going you can convert it. I think a combination of raisins and apples would be the cat's meow. You should read Akiko's post but it is pretty easy. Take 1/4 C of organic raisins and 1/4 C of diced organic apples (unpeeled) and 1/4 c of orange juice (you want the solution to be a little acid) and 1/2 c water with no chlorine in it and put it in a 2 cup jar with a lid. Shake it up real good every hour for a few hours and leave on the counter 72 F is best but not over 78 F. Eventually you want the jar to be 2/3 rds full. After a day add a little more water and keep shaking. You should see some bubbles forming on the fruit after 3 days and at day 4 you can add a tsp of honey to the water to feed it. After a week, if you get bubbles, you can change out half the fruit and replace it with new and remove 3/4th of the water and add new orange juice and water with a little honey (a tsp). I tried making a levain with 50 g of the discarded water and it took off after 6 hours and doubled at 12. Keep shaking it up and in two weeks you should have a nice culture to start a levain for bread and it can go in the fridge.
Feed it once a week with half a peeled apple, a T of honey and 1/2 tsp of sugar. I always drain off the fruit, put 6-8 pieces back into a clean jar, add 40 g of YW the new half an apple, honey and sugar and fill up to 2/3 full of water. I shake it up and leave it on the counter for 6 hours to make sure that it is very active again and refrigerate it. I save the leftover fruit in the freezer to add into breads and pies or anything else like yogurt.
blog has a huge amount of info on YW how to start them, maintain them, build levains, bread recipes etc. He has a film showing his apple yeast water bubbling away with time laspse video.
http://www.thefreshloaf.com/searchresults?cx=partner-pub-5060446827351852%3A9bvu1n-clx1&cof=FORID%3A9&ie=ISO-8859-1&cow=RonRay+blog&sa=Search