Modify bread recipe for dinner rolls
My standard bread is a slight mod of the basic Tartine bread recipe. I double the percentage of whole wheat flour and add the same amount of steel cut oats as whole wheat (I use organic sprouted whole wheat flour). I pre-hydrate the steel cut oats with 70 percent boiling water, and let it hydrate for about an hour before adding to the rest of the bread dough. I add the oats when I mix in the salt and extra water. It produces a bread with a flavor I love, nice chewy crumb, and thick chewy crust.
I want to mod this to reduce the chewiness/toughness of the crust and soften the crumb just a bit, and use it for dinner rolls. I'm looking for suggestions on what to add/change. Here's the bread recipe:
100 g active, fed sourdough starter
340 g water
100 g steel cut oats
70 g boiling water
100 g sprouted whole wheat flour
400 g bread flour
10 g salt
25 g water
I'm considering replacing 50 g of the bread flour with 50 g of light rye flour to change the flavor just a bit.
What do I add/change to reduce the toughness of the crust and soften the crumb? Egg? OIl? Milk? And how much do I add, and then how much of what should I reduce?
Thanks.
Don
Pun fully intended.
Possibilities include: substitute milk (not skim) for water, add fat of your choice (I prefer the flavor of butter), add an egg or two (remember to reduce water/milk to offset the additional water in the eggs). Adding mashed potato will also soften the buns.
I'd suggest looking at dinner roll recipes to get a sense of the relative proportions so that you can do the same thing with your recipe. Note, too, that baking temperatures will be reduced, as will baking times; much like you see in those roll recipes.
Let us know how your finished rolls turn out. It sounds like they should be pretty tasty with your starting point.
Paul
If you weren't already using a large oat soak, I would say do part of the flour Tang Zhong but you could always do one anyway. I think for rolls I would grind the oat into flour too Fat, lard is nice too for tenderness, egg and milk is wnat makes rolls.
Happy baking