breakfast rolls, 42 grams each

Just a small preview before a year-end bread in review.  A major focus of my bread baking is about scale and  the adaptation of larger recipes for a small family, 2/3 of which needs to pay close attention to portion control.  These little rolls also exemplify baking on a busy schedule.  Being in work by 6:30 with a hot nugget of fresh bread to go is pretty cool.

These are made from an enriched dough:
unbleached white (Montana Sapphire) 300 g
water 180 g
sugar 5 g
salt 5 g
ascorbic acid (vitamin C,* pinch, more on this later)
soybean oil 15 g
Fleischmann's fast yeast (3 g/1 teaspoon)
... mixed, kneaded and refrigerated in a plastic bag for a few hours.  I removed 250 g of the dough, rounded it in 50 gram mini boules covered with an inverted roasting pan lid and allowed it to proof on the deck table overnight ca. 35F/10 hours.

The next morning, the baking sheet,  proofed rolls and inverted baking pan lid was placed in a cold oven set to 425F (not preheated) and let em go for 35 minutes while I got ready to go.  At the end of the cycle, I removed the lid and them bake an additional 5 minutes.

*Vitamin C (unequivocally identical to ascorbic acid) at ppm levels has been a crutch for bakers for years.  I'll have more on this in a later post. I believe it affords a greater range of textures and taste.

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