1/18/2024 0 Comments Artisan roll artisan roll![]() My favorite challah recipe has an even lower dough hydration. nothing extraordinary here, many bread recipes use similar hydration, some pizza dough. Water and lemon juice work out to about 59% hydration plus the 1/4 cup oil will make an equivalent of about 65% hydration roughly. My original recipe in grams works perfectly fine, I make it 4-6 times a year and have done this for many years so it works. I get about 150g per cup using the 'scoop and swipe' method. Everything was measured several times using King Arthur flour. Imperial measures (cups and spoons) are extremely imprecise for baking where even small deviations can make a big difference. There is a reason why bakers use baker's percentages and not cups and spoons. I developed this recipe in grams and originally posted it as such but it raised a storm of requests to convert it to cups and spoons which I reluctantly did. Just make sure you keep them in a tightly closed container. These yeast rolls are best served fresh, but they will stay moist and soft for 2-3 days. When I bake on the top rack, I get exactly what I want. I can never get perfectly browned tops in my oven if I bake on the middle rack, as many recipes advise. But this did not interfere with getting the crumb soft and moist as the size of the rolls was twice as big now.īaking pan placement was another contributing factor to getting optimum results. Some additional experimentation suggested that I should drop hydration a little as it interfered with getting perfectly browned tops. Striking the balance between the two is what I think led to mixed results. I think the reason was that I was trying to get them perfect on the inside as well as those beautifully browned tops. It's common sense, but somehow it was eluding me. It suddenly struck me: smaller yeast rolls dry out faster during baking and lose their softness and moisture. The rolls came out bigger and tasted almost how I wanted. I divided the dough into 15 pieces and arranged the dough balls into 5 rows of 3. Then, I once had to make a double batch for a larger party and used a 10 x 14 inch rectangular cake pan for baking. I've been experimenting with different flours and dough hydration but with mixed results. Or they would be fine inside but pale and unattractive on the top. My favorite rolls would often lack that moist, airy crumb and flakiness I was looking for. I have a few yeast roll recipes that I like, but none of them is perfect. I call these rolls the Vanishing Yeast Rolls. They melt in your mouth and have a tendency to vanish in the blink of an eye, just like those good old Vanishing Oatmeal Cookies. These yeast rolls come out exceptionally flavorful, very soft, moist, and flaky. ![]() This is what I consider the ultimate yeast roll recipe. Please see our Privacy Policy for details.
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