[Baking] Sourdough bread rolls
Mar. 3rd, 2020 11:59 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
montfeliskyI baked sourdough rolls at the weekend, which takes me one stop closer to my goal of being some barefoot bee-keeping treat-baking earth goddess out in the countryside. My manager gave me some of his starter a few weeks ago because I expressed doubt at making my own, and I've been feeding it and reading it case law at the weekends. I decided to write a post about it because several of my friends have expressed the same (1) interest in making bread and (2) doubt in ability to do so.
I used the BBC recipe, because I knew what all of the ingredients were and had them in the house, and they didn't advise me to also add quick yeast (which defeats the object of sourdough, I think?). When it tells you to grease the bowl with a light oil, I used olive and truffle oil and also added some truffle oil to the dough, but it either baked off or I need to add a lot more to make it worthwhile.
Because I tend to have light wrist injuries/inflammation from Krav Maga, I used the magimix to knead my dough. I did it for maybe 3-5 minutes, checking it periodically. I started the whole process at around 7pm and then left the dough to rise in a bowl overnight in our living room, which is temperate but not warm. I also fed my starter (slightly over a quarter cup of wholemeal flour, slightly over a quarter cup of warm water) and took it upstairs to study with me, having dumped most of it into the dough previously.
After rising all night, this is what my dough looked like:
So puffy! It rose so well! I was so proud of it. I punched it down while watching Frasier and drinking tea. The punching down took maybe 5-7 minutes. Then I shaped it into rolls instead of a loaf - each roll is slightly more than a fistful of dough - and left those rolls to rise again for maybe 4-5 hours.
I had to go out to prepare a mock trial with my classmates, so my dad put them in the oven. He baked them for maybe 25 minutes at 175c in a fan oven.
The outcome was DELICIOUS! Nice crumb, good sourdough flavour, very crusty. The bread is quite dense so lends itself to fillings which have moisture - I prefer Colmans mustard spread like butter, cheddar cheese, and sliced baby tomatoes.
I used the BBC recipe, because I knew what all of the ingredients were and had them in the house, and they didn't advise me to also add quick yeast (which defeats the object of sourdough, I think?). When it tells you to grease the bowl with a light oil, I used olive and truffle oil and also added some truffle oil to the dough, but it either baked off or I need to add a lot more to make it worthwhile.
Because I tend to have light wrist injuries/inflammation from Krav Maga, I used the magimix to knead my dough. I did it for maybe 3-5 minutes, checking it periodically. I started the whole process at around 7pm and then left the dough to rise in a bowl overnight in our living room, which is temperate but not warm. I also fed my starter (slightly over a quarter cup of wholemeal flour, slightly over a quarter cup of warm water) and took it upstairs to study with me, having dumped most of it into the dough previously.
After rising all night, this is what my dough looked like:
So puffy! It rose so well! I was so proud of it. I punched it down while watching Frasier and drinking tea. The punching down took maybe 5-7 minutes. Then I shaped it into rolls instead of a loaf - each roll is slightly more than a fistful of dough - and left those rolls to rise again for maybe 4-5 hours.
I had to go out to prepare a mock trial with my classmates, so my dad put them in the oven. He baked them for maybe 25 minutes at 175c in a fan oven.
The outcome was DELICIOUS! Nice crumb, good sourdough flavour, very crusty. The bread is quite dense so lends itself to fillings which have moisture - I prefer Colmans mustard spread like butter, cheddar cheese, and sliced baby tomatoes.
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Date: 2020-03-03 07:35 pm (UTC)no subject
Date: 2020-03-03 11:54 pm (UTC)