ye olde bread blogge

bread, coffee and tidbits

Light rolls

with 4 comments

Home-made rolls can have nearly the same lightness as commercial ones made with chemical ‘improvers’, should that be a desired property of your roll. Often it isn’t for me, so I consider this more an experimental recipe. It’s a very wet dough, which is then folded numerous times to get stability. I also added a pinch of ascorbic acid for that purpose although can’t really say if it did anything. Looking at the bag of flour there already is ascorbic acid in added to the strong white flour that I like to use.

Light dinner rolls

Old milk dough

  • 50g strong white flour
  • 1 tsp whole-wheat flour
  • 40g low-fat milk
  • 1g fresh yeast
  • 1g salt

Mix together, knead shortly and let rest at room temperature for 2 hours. Then put into fridge overnight.

Dough

  • 250g strong white flour
  • 200g low-fat milk
  • 5g salt
  • 4g fresh yeast
  • A pinch of ascorbic acid
  • Old milk dough

Mix dough. It should be wet and sticky like Ciabatta dough. Mix with fork, then let rest for 20 minutes in oilled bowl. Fold every 20 minutes for 80 minutes until dough feels light.

Divide into 8 pieces approx. 70g. Shape round with a light hand. Turn around and proof for 60-80 minutes on a floured towel (I use rye flour). Turn around, slash and bake at 230°C for 20 minutes. Alternatively, prior to final fermentation, work in flour or fat into the seam of the dough and proceed as above.

Written by theinversecook

8 March 2009 at 22:22

4 Responses

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  1. Ich hab’s mit und ohne Ascorbinsäure versucht, aber keine signifikanten Unterschiede feststellen können.

    Ulrike

    8 March 2009 at 23:38

    • Ein direkter Vergleich wäre vielleicht interessant, aber, wie geschrieben, so als Backtriebmittel oder Teigverbesserer kann ich das Vitamin C auch nicht ansehen nach diesem Versuch. Aber es mag sein, dass es den Teig ‘jung’ hält, dass er nicht zu schnell Übergare bekommt.

      theinversecook

      9 March 2009 at 03:24

  2. I have tried this recipe several times, following precisely as well as with some changes. I did not notice any difference with adding the ascorbic acid. The last time I made it, instead of using 10 g whole wheat flour for the biga, I used only whole wheat flour. I thought this gave the rolls a better flavor, though it adds enough whole wheat that you can see little brown flecks of it in the dough. Either way, these are some tasty rolls. In fact, I have another batch of them going right now.

    Vernon Mauery

    7 July 2010 at 01:57

    • Thanks for the feed-back. I’ve added a little ascorbic acid to my bread doughs from time to time and could not see the difference, either. Organic flour usually does not have ascorbic acid added by the miller, but most non-organic flours in Germany have. There might be a notable difference, however correct handling of the dough seems to be more impartant.

      theinversecook

      8 July 2010 at 16:58


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