Newbie baker..my soft rolls have a doughy aftertaste?
i been using a bunch of different soft roll recipe and somehow some people say it got a doughy aftertaste as in when bitten into it and chew if become pieces of wet flour??
i don't get it ..I mix well ..let it 1st rise for 2-3 hour then divided it into small balls and let it 2nd rise for 40-1hour then shape it and put in the ingredients(sausage/tuna) and let it rise for another 1-2hour or double in size
bake it ..turn out big and puffy ..let it cool then eat ..is soft and well airated ..but Some people say when eating and chewing they FEEL like eating wet lumps of flour..I dont get this part ..not all say that but some ..where did I go wrong?
the recipe i use is
bread flour 1.2kg
sugar 165gm
salt 15gm
butter 90gm
milk 650ml
yeast 18gm
egg 3
how to repair that doughy mouth feeling?all other recipe I use also have this same problem according to some individuals .but is baked well proof well rise well airated well...how how..very confused
Yes I do flour the surface of the table lightly and flour my hands ..only when the dough is sticking a bit..
dont have picture atm but I bake 15-20 minute at 180'c ..once its golden brown i take it out..
inside is quite fluffy and airy ..to me i don't really taste or get what some people saying when they feel the doughty when they chewing it..
i mean when u bit into a large chunk of bread and chew around..u are compressing it with saliva n hence become doughty ? I don't get it lo
More info on the demographics of the situation. You don't notice, others do. Do they have the same demographics as you do?
"...all other recipe I use also have this same problem..."
That might make me suspect something is going on more with the fillings. Salty fillings will attract moisture to themselves. Do any of the fillings tend to attract more "dough feel?" How about a plain bun? Served hot? or rewarmed?
Try rolling some of the fillings in dried bread crumbs before tucking inside dough.
> i mean when u bit into a large chunk of bread and chew around..u are compressing it with saliva n hence become doughty ?
That's certainly the case with commercial 'bread' made by the Chorleywood process, mostly because it's really just aerated dough anyway, but baking your dough should change it from a dough into something which won't revert to a dough, no matter how much saliva you put into it.
I suspect your rolls may be slightly underdone. That is exactly the way it seems to me when I get hold of a roll or bread that isn't quite done. Try baking just a little bit longer or at a slightly higher temp to see if that solves the problem.
Or - it may be that the rolls are not cooking evenly. Some may be done but some may be slightly underdone. Try turning the pan about halfway through, or switching shelves if you are baking on more than one shelf.
> put in the ingredients(sausage/tuna)
Could this be part of the problem? Perhaps the part of the dough that's in contact with your 'ingredients' isn't cooking completely.
You know now that I think of it, tuna is pretty wet. Are you using canned or fresh tuna? You might try a different filling and see if that helps.
Hmm even with or without ingredient .
i tried making just plain empty rolls.
some people still say if leaves a unpleasant doughy feeling when they chew it..
some people but not all..like 50%? My bro and my mum say its doughy when chew .my dad my sis my in law say it's fine ?(or they are lying to protect my feelings lol)
to me it feels soft and fluffy I don't really notice the doughy texture some people are telling me about.
Well if that's the case, my money is on being slightly underdone.
Are you in the US? If not, can you tell us where you are located?
What kind of flour are you using?
Where are you buying your bread flour and what brand is it? I got some "bread flour" once that was 11.6% protein - just slightly less than King Arthur AP flour, which at 11.7% protein is really bread flour for all intents and purposes.
King Arthur bread flour is 12.7% protein, which is a little higher than a lot of flours that are labeled "bread flour". Really for the recipe you give most any flour labeled "bread flour" ought to be fine. Most bread flour other than King Arthur is right around 12%. Some exceptions would me some regional Northern brands of flour, such as Robin Hood out of Canada, or Dakota Maid. They'd be more like King Arthur flour than say, Pillsbury or Gold Medal.
BTW, some people LIKE bread that is slightly underdone. Others (such as myself) can't stand anything reminiscent of raw dough. The difference you are seeing may be between those who don't mind a raw taste and those who do.
and too much gluten. Try with an AP flour around 11% protein. Bread flours tend to work better for long fermentation and your rolls are done quickly, no need for a high gluten flour in my mind.
http://www.mfm.com.my/index.php?p=contents-item&id=211
11.8-12.6% protein
and I am from South East Asia
Malaysia
though I am making the bread in an air conditioned room around 24-26C
That is a good high protein flour.
I would start by making sure you are rotating the pans. Then try increasing the baking time or temperature a little bit.
If you get all the way to overdone rolls without the doughy aftertaste going away, then try the other posters suggestion about reducing the protein content of the flour a little bit.
I don't know how widely variable flour is in Malaysia, but if modifying baking time or procedure doesn't work, then you might try using some of your high protein and some of a lower protein flour to get it down to a little under 12%. King Arthur AP flour here is 11.7% protein, compared to around 9% to 10% for most other brands of AP flour (other than northern brands).
I honestly think the most likely cause is just being a touch underdone though.
Hope that helps.