This recipe is adapted from Ed Wood's World Sourdoughs from Antiquity. Makes 16 to 20 really nice rolls.
Prove until double in size.
The Dough
| Ingredient | Metric | Imperial | Baker's Percentage |
|---|---|---|---|
| 2 cups leaven | 400 grams | 14.12 oz | 106.67% |
| 3 T butter, melted | 42 grams | 1.48 oz | 11.20% |
| 1 egg, beaten | 57 grams | 2.01 oz | 15.20% |
| 1/2 C milk | 120 grams | 4.24 oz | 32.00% |
| 1 T sugar | 14 grams | 0.49 oz | 3.73% |
| 1 tsp salt | 5 grams | 0.18 oz | 1.33% |
| 3 C AP-flour | 375 grams | 13.24 oz | 100.00% |
- Total Flour Weight:
- 375 grams
Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been automatically converted to other measures.
Method:
Replies
Hmm TeckPoh.
Only 1 egg and 1/2 C milk
to 3 C whatever-flour ??
Are they going to stand up by themselves or is the leaven a liquid??
thanks TP but same as carla (or worst) i'm not sure how to attack this recipe
leaven (what sort and what hydration)
egg beaten at what stage? both parts of just white to solid and than add yellow?
also what is AP-flour? plain flour?
and this going by butter/egg/plain flour i think this recipe is for dinner rolls (which is what i get now all the time instead nice fluffy and light rolls)
i will try those next time as i got tones of good quality plain flour and to make your post worthwhile
plus got to keep that oWen warm
The leaven/starter (actually, Woods call it culture) is at 100% hydration. Yes...his recipes all call for a LOT of starter.
Beat the whole egg - slightly will do. You can see how soft and fluffy they are from this pic.
AP Flour = all purpose flour = plain flour
And, yup, this is definitely dinner rolls. Not enough egg and butter etc to qualify as brioche.
[img]http://www.tpcalcake.net/dinnerollswood.jpg[/img]
they look great
going to make it but still few questions
we talking sourdough starter not yeast preferment ?
also with the process itself
do i knead and form rolls right awy and bake after only single proofing?
this recipe NEEDS more details
i'm sorry to be pain in a butt BUT i hate to guess things
This is going to cost you! Spell oVen 50X.
The beauty is this IS made from sourdough starter...not commercial yeast at all. Just make sure your starter is peak-ish.
His recipe says after the initial kneading, to form into balls and let prove until double in size. I still do 2 hourly folds, then form balls and prove. Want crunch to your crust...spray water. Want the crust soft, brush with melted butter or oil.
Nice buns TP!
Jeremy
Thanks, Jeremy!
I still owe [i]some[/i] people pix of my nice brown bottom.
come on TP don't be shy
I'm not. I'm really proud of them. Just no time for pix recently...
[quote="TeckPoh"]
I still owe [i]some[/i] people pix of my nice brown bottom.
[/quote]
Yes, we are still waiting
[quote="TeckPoh"]
I'm really proud of [b]them[/b]. Just no time for pix recently...
[/quote]
[b]them[/b]
Here is how I made the rolls.
1st Build grams percent
Starter 33 50.00%
Water 66 100.00%
Flour 66 100.00%
Total 165 250.00%
I put all of this into the 2nd build and was 2 cups of starter.
2nd Build
Starter 162 75.70%
Water 214 100.00%
Flour 214 100.00%
This is what it looked like after fermenting overnight.
The 2 cups more than doubled and just about overflowed.
I added all the rest of the ingredients together and kneaded the bread.
Dough grams percent
Sugar 12 2.67%
Salt 7 1.56%
Flour 450 100.00%
Butter 48 10.67%
Egg 54 12.00%
Milk 134 29.78%
Preferment 590 131.11%
TP said she folded her's twice and I did too.
The buns getting ready for the oven.
And the baked buns. They look great now I need to test one.
Terri
No cook time @ temperature given for sourdough rolls
G Cannon
What is the temperature of the oven and how long to bake the dinner rolls?
siuflower
No wonder my ears were itching! Mea culpa for the omission. Bake at 180 deg C for 20-25 mins depending on how brown you like your crusts. Cheers.
I did this recipe and they turned out very dence and not worthy of my mouth.
I think my mistake was kneading them after proving.
After I kneaded them, I balled them, and put them straight into the oven at 350 degrees.
I'm going to try again tomorrow and ball them up, pove them untill double and them throw them into the oven.
Also, my starter seems to have taken off nicely at last. I thought it was dead. I was about to pull the plug.
Smells kinda nice now but we'll see what happens tomorrow.
Cheers!
*Mad