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.
Posts
