Hi Everyone
Preparing myself for a more advanced bread making session in the coming days, but tomorrow was considering doing some soft white dinner rolls that can be used for making sandwiches. Soft white sandwich rolls basically.
Does anyone have a good recipe that uses grams or bakers percentages but gives a quantity of flour to be used in grams that gives a yield of 12?
Something uncomplicated and nice and soft
Thanks for the help
Andy
has a yield of 6 and they turn out pretty nice but they are yeast water and ADY.
I saw your wonderful post. Thanks, will have a look and see what suits. You did some lovely things that day
Best
Andy
Hi,
I make these often, although of late I've been making my favorite focaccia in bun size rolls. Nonetheless, if you want soft crumb, and crust these are excellent. Here's my post from the past. The Guardian article referenced (the recipe) is still active--I checked it.
http://www.thefreshloaf.com/node/21868/dan-lepard039s-soft-baps
here's the reference:
http://www.guardian.co.uk/lifeandstyle/2007/oct/06/recipes.foodanddrink
Happy baking
David G
Thanks David
I like the recipies that Dan does and I do like his techniques for handling and kneading bread. Initially hesitant, the low knead and rest principles really do work well, give good crumb and light work instead of some of these 20-30min kneads some people advocate.
Lets hope I put together some bread rolls as planned later this afternoon, the ones you did looked great.
All the best
Andy