Last Sunday i tried to help some people make small dinner rolls in real-time via Twitter. Since the actual tweet along a few people asked for the recipe so here it is…
You will need:
400g strong white flour
300g lucwarm water
7g dried yeast (this is a little bit too much but it tends to come in 7g packs, easier to use a whole one than save it)
1 tsp each of dried herbs you like; rosemary, sage, thyme, or spices like cardemon seeds, aniseed etc.
Using the handle of a spoon, mix all the ingredients together; clean the bowl down, cover with a towel and rest for 10 minutes.
Next; generously oil a work surface and your hands. Pull the dough out . . . →Tweet-along rolls
Six months ago i had a bread roll in a restaurant which has haunted me ever since. Normally I might eat something and figure out right away what is in it and how it’s made and if I enjoyed it, recreate it at home and enjoy it again, but this bread roll eluded me.
The restaurant in question was Roganic and the roll was their very special soft pumpernickel roll, served warm with whipped butter and Maldon salt; heaven, and technically impossible to make.
The pumpernickel rolls at Roganic (at the front)
What makes pumpernickel bread so unique and impossible to turn into a soft roll is the cooking process involved and the chemical reactions that take place; Pumpernickel is a 100% rye bread, leavened partly with a sour starter. It’s baked for anything up to 24 hours at a low temperature, this converts much of the starch into sugars which turn . . . →Roganic style soft pumpernickel rolls
Because of some controversy surrounding the recipe, Dan asked me to have a go at his soft slider buns that will appear in this Saturdays Guardian…
Not sure I want to spoil the surprise so I’ll just leave you with some advice; don’t let the initial mix cool completely before moving on to the next stage of in this cold weather the yeast may take an age to get going… Also, don’t be worried at the density of the dough, it will give a lovely firm bun perfect for fat, cheesy burgers…
Week 3 of Dan Lepard’s series on flour from local wind and water mills brings us these cheese torpedoes. The courser, more robust mill flour gives a more satisfying dense crumb.
I subbed 10g water for 10g mustard as I had no dried. I also used a four year old Dutch cheese in place of cheddar.
Dan Lepard is starting a month of recipes featuring flours from local windmills and watermills; handy since I recently found a local windmill with many different hard to find flours. The original recipe can be found here, this post is just about how I got on.
The cornmeal from my local windmill
The first thing you need to do is make a gelatinised corn mix with boiling water; this helps give structure to a bread where one of the flours doesn’t have gluten.
The gelatinised mix needs to rest for 15 minutes
The processing of the dough requires only light kneading, with two rest periods before you can shape the rolls.
Very large rolls; would make excellent soup rolls as well if smaller.
These took about 30 minutes to prove; it was very hot in . . . →Dan’s spelt and yellow corn rolls
I recently discovered a local windmill which mills and sells local flour from a shop at the base of the windmill. They sell around 15 different flours, most of which I will be munching my way through in bread form in the coming weeks. My first post in this series uses two flours I have never used before so a bit of an adventure but one ending in delicious, sweet and chewy bread.
I based my recipe loosely on this one, replacing brown flour for buckwheat and taking a wild guess at the types of corn flour required. I also used my KitchenAid mixer rather than getting messy doing it by hand.
300g boiling water 1 tbs honey 145 g yellow corn flour / corn meal 5g dried yeast 120g water 60 g buckwheat 275g strong white flour 15 g Harina P.A.N – White Corn Flour 10 g Maldon . . . →Yellow corn and buckwheat “broa”
This recipe uses yeast instead of a levain and makes a light brown loaf with a gentle flavour of rye. I’m posting this for a friend who enjoyed the bread and wants to try making it himself.
300g strong white flour 100g rye flour 250g water 5g dried yeast 6g salt
Assuming you have an electric mixer, tip all of the ingredients in and mix on a low speed for around 12 minutes. If you don’t have a mixer, follow whichever hand kneading method you prefer. Leave to rest in the bowl for one hour, then shape how you want; If you want to make a pain de epi as I did, follow the instructions here.
When shaped, prove for around an hour until doubled in size then bake on 225 degrees for 11 minutes, turn the oven down to 160 and bake for 20 minutes more. Cool before cutting.
When I hear “onion bread” I always think it’s going to be shitty; dry, bland, hardly any onions, probably something that’s supposed to be cheese sitting pointlessly on top. With caramelised onion bread you may think the same, until you cut it open to reveal a molten sweet onion centre.
For the dough:
550g strong white flour 350g water 8g dried yeast 10g salt
For the filling:
2 large onions Oil and butter for frying Good balsamic vinegar
Blend all of the dough ingredients together, either by hand or in a mixer. Kneed for around 10 minutes. Let the dough rest for around an hour; meanwhile thinly slice the onions and fry them gently in the oil and butter until golden brown. Add the vinegar and let this reduce until you end up with a rich smelling gloopy mess of onion. Spread thinly on a cold plate to cool.
When the dough has rested . . . →Caramelised onion bread