April 9, 2015 - 10:19am
Soft whole-wheat buns
Quick and easy formula.
40% whole wheat flour, 60% bread flour, 65% water, 2% salt, 2% sugar, 4% butter, malted flour (for colour, 1 tsp per kilo of flour) and 2% fresh yeast.
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Quick and easy formula.
40% whole wheat flour, 60% bread flour, 65% water, 2% salt, 2% sugar, 4% butter, malted flour (for colour, 1 tsp per kilo of flour) and 2% fresh yeast.
Very nice. Must taste great.
One question for you; did you score these? If not, were they under proofed? My rolls usually don't split like yours unless I under proof them.
Best,
Ian
I made a long bulk fermentation, which is important to get aromas and flavours. Final proof, once the piece is shapen, is only important i terms of aromas.I let the dough rises until 70%, then score and bake.
I am guessing that these were scored since they have all split close to the middle of each roll. I would expect more uneven "blow-out" type splits if it were due to under-proofing.
Great little dinner rolls. Thank you for the recipe.
your rolls look so great, well done!!!