Two functional bakes

Two functional bakes to fit into the routine and needs of the family.

The first are IDY soft rolls that are baked in the morning and ready to eat in 30 mins from the moment the oven is switched on. It's a standard 75% white dough with 25% wholegrain (usually wheat, khorasan or spelt) in a tangzhong, mixed with milk, 1 tablespoon of honey, 1 tablespoon of olive oil and a minute pinch of IDY. I make the dough in the evening, give it a really good and vigorous hand knead, let it rest for about 40 mins, then shape them on the baking tray and leave them covered at room temperature (now 20 degrees). The next morning they would have doubled. I bake them at 175 degrees for 18 mins. These buns are very soft and tasty from the overnight fermentation; the kids eat them without anything on it. And they always have incredible blisters! 

The second is a sourdough ciabatta that is mixed in the morning and ready to be baked for lunch at noon. Essentially it's a 80% biga formula; this ciabatta was 70% white bread flour with 20% khorasan and 10% wholewheat. 

The 45% hydration biga was made 14 hours before mixing the final dough; the next morning it was soaked in water for 10 mins making up to around 85% hydration, before the remaining 20% white bread flour and salt were added. The dough came together very quickly. I bulked it for 2 hours, proofed for 1.5, and baked for 25 mins. Smaller ciabattas mean they bake and cool fast so we eat them fresh and slightly warm. Very nice and soft crumb.

Sadly there isn't a lot of time recently to experiment a lot, but such functional bakes still keep me happy while ensuring everyone gets to eat fresh bread without fuss.