January 9, 2018 - 2:57am
bread rolls and bulk fermentation
just a quick question - i want to make simple white bread rolls (195g) using a 50% poolish. Im using a basic pain rustique recipe but have a question; am i best mixing dough, kneading, letting it rest for 10 minutes, dividing, shaping (30 - 40) minutes and leaving to proof for 1.5 - 2 hours before baking or doing it as i would a loaf, mixing, kneading, bulk fermenting for 1.5 hours, shaping and proofing for 30 minutes and baking? Does it make a difference? Are you best off dividing dough for bread rolls early and allowing them to proof for longer rather than bulk fermenting dough and then diving and shaping and giving them a shorter proof?
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I often make my sourdough batch and then decide to shape part of it into sandwich buns. I ferment as usual and actually retard the dough. I then take out the cold dough and shape the rolls and place them on parchment and leave them to rise in a warm place. They always come out beautifully. I have made a number is Ian's roll formulas in the past and shaped when cold is SO much easier. If you are not retarding then I would bulk ferment and shape and rise and bake. Hope you will post pics. Good Luck. c