May 21, 2019 - 6:05am
Cold Rainy Roll kind of day
Just throwing something together... a 300g spelt, 200g wheat bread flour, half a cup of yeast water starter, apple yeast water some scalded milk, blob of butter and a decent shake of ground caraway, 10g salt. Forgot how rubbery wheat dough can be. Had to let it relax so often! After bulking, stretched the dough into a two foot long narrow pizza like shape, rest, and cut triangles to roll up.
Something different and easy. Brushed with milk and let 'em rise under a wet towel. 210°C hot oven with steam. 20 min.
"Ding!" Who cares if da sun don't shine!
Reminds me of the Japanese croissant-shaped butter rolls (塩パン) that's all the rage in HK recently. Yours have to be tastier of course with the spelt and apple YW! I like the idea of caraway. Are these rolls sweet? Since you added caraway, they might go well with a bowl of savory soup. They'll steal the show though :) I'm quite surprised the dough resisted to be rolled despite being 60% spelt. Your AP flour isn't particularly strong, is it?
I was using AP bench flour but the flour in the dough was ...bread flour! A 700 bread flour here. I kept thinking this stuff reminded me of the gluten film posted recently. My bad... now I have to edit the post! Good I had so much spelt in it. I had the tightest firmest "baby behind" I ever experienced. (Remind me not to attempt "write ups" all by myself.) Didn't get much of a chance to knead it much. ...and yes I used wet hands. Only dusted the countertop when I rolled out the dough and hardly used any. Could have skipped it entirely.
These rolls are not sweet. Apple yeast water isn't sweet, the yeast eats the fructose. (Can hardly taste the caraway.) Yeast water didn't colour the crumb much either. Tasted it and decided not to remove my 2 week old apple chunks. While this dough was rising I added more water to the yeast water jar then stuck a stick blender into the chunks and puréed the stuff. Looks more like applesauce now and the yeasts are smiling. Happy yeast. Back into the fridge.
Half the rolls are gone already, stuffed with ham & cheese, lettuce and mayo, mustard, pickle.
was different than with a Vienna dough. Coming from the garden, the house smelled of pancakes and berry syrup long past midnight.
I would really like to try these Mini, could you give an indication for hydration?
that I first underestimated how much water the flour absorbed and had to keep adding moisture. To do it again I would start with 65% and splash a little bit more while moisening the flour to "shaggy."
To make rolls you can use just about any recipe, a medium hydration dough as it is easier to roll out, cut, then roll up. Dough should be about 3/8" thick or just under 1cm.
Thanks Mini. I was interested in your rolls as they contained quite high percentage spelt flour and yeast water levain as well. I thought 65% too, will give it a try.
how dead it is this time:-) These look great and would compliment any meal from breakfast to midnight rations or MidRats as we called them in the Navy! Very nice throw together for sure.
Happy baking MO
It's been a while since purée. (Chopped up the apple chunks with a stick mixer.)
...and feed it/them.
missed out on a chance for $35 Million after taxes on the mega Millions at no cost to you, your cut of 5 of us. All you had to do was give me the 5 numbers and the mega ball to make a total of 6. I figured you were luckier than me when you missed a fight that crashed because you got bit by a poisonous snake and didn't die from that either. Well if no one wins tonight - you will get another chance for even mire money next Saturday. Send me a PM if you get this message in 5 hours.
more roll shaping ideas...
I hope y'all are doing well. So jet lagged here in Arkansas! Flew in at moments notice on July 5th as Dad fell and broke his upper leg in two places. Ouch, double ouch. Mom and I have jokingly decided to lock him up in two years time before the beginning of July to prevent another July mishap every second year. He is in good spirits and predicts he will soon walk again but better as now both legs have been broken. (Two years ago he fell and broke the other leg. Two years before that, fell and cracked his pelvis in three places.) In a month, he's 94. Mom soon after a graceful strong 90. We are blessed, Me the driver.
I arrived dinnertime to find him with a pin put in his leg and freshly moved into a local special care facility. Angels do a pretty good job of watching over us so the whole trip, getting there went smoothly. Found some great connections and lots of nice people along the way. Thank you to Southern Airlines Express in Dallas.
Back to the care facility. A lovely place. Dad recovered quickly there two years ago. Food is pretty good but when the rolls arrived I wish they had looked more like bread. I had no idea if the white blob on his plate was mashed potatoes, or something else. Thought the way he picked it up it must be something like a biscuit. Was offered a meal with a invitation to donate, which I found very reasonable and convenient. A nice offer, so kind. The meal was good and satisfying, the white blob with a lightly tan spot on the bottom crust turned out to be a yeasted bun. Gave me mixed feelings and a bad case of heartburn. Too salty and crumb compacted on impact like it would if it had too much malt in the recipe. Might have been just barely baked. Sticking to your ribs kind of mouth feel. Gulp. Still felt liked it was baked with love.
I am definitely a bread snob, spoiled rotten on good bread. A curse or a blessing? You can relax, I behaved myself, kept all my thoughts inside or maybe just too tired and thankful to voice them. Thinking back, glad I kept my mouth shut so I could think about it later. So now, a bit later... Should I think about it some more? I feel like ... like a bread missionary. Do I have a mission? Do I have the energy for it? Dad will be there awhile. Let's see what happens...
Oh, and before I forget, all get well prayers welcome, not only for the bread but especially for Mom and Dad. :)
If anyone knows a reverse rain dance song, here with a link!
I'm glad that you were able to come across the pond to be with them, especially on short notice. Those are never fun trips but are highly treasured by the recipients.
My dad used to say that "Old age isn't for sissies." It sounds as though your dad has some of the experiences that lead to that observation. I wish him a speedy and full recovery.
Where in Arkansas? Maybe a bread delivery could be arranged.
I think Dad would like your Dad's quote. He is toughing out physical therapy and toilet seats "never designed for broken legs." We did have a great round of Rummy going on Tuesday afternoon and with normal playing cards. Bought a super BIG printed deck for today. Staff were relieved we were playing (haven't played in years) as he was trying to rustle up a late night game in the lounge Monday night. He's not one to lie in bed, saw him only in it when I arrived. (I remember stories of my Grandfather hoeing his vegetable garden in a body cast.) I will have to figure out a way to keep him off the lawn mower for summer. 'Bout time I learned to use it.
I have to be very careful not to hurt any feelings when it comes to the bread, the Harrison recovery facility has an in-house bakery upstairs. Hmmm, upstairs. (That sounds clever, the oven heat can rise up and out. Wonder if it ever occurred to anyone to build a "Summer kitchen" upstairs instead of "out back.") We left at dinner time, rolls again, skinny little pale things rolled up. Sort of an attempt at my posted rolls up the page? Is it a sign? Patience, I keep telling myself, patience. Just a bit longer in the oven might have helped a lot.
I found some bread spice and a mystery flour! Ooooo! ...and yeast!
Flew with no baking toys... what can I find here at Mom's? My apple yeast water was looking soooo good when I left.
Need to check out the freezer for any left over flour from Stan's book experiments... Found some rolled oats... any rye?
Found a gram scale. Hot here, may have to try a bread machine baking outside. This will be fun. First time! Oh boy!
Church pot luck next week, enough time for a yeast water?
Good news! Dad is up and walking a few steps. The rolls at lunch were nicely baked and good! Baker must be back from holiday!
:). And Paul, Dad enjoyed the quote. So did the Ladies in the lounge! "So true!"
So I’m glad to have made a small contribution toward your dad's recovery.
Good to hear that he is ambulatory. Pun or no, it is a genuine step in the right direction.
This was a delightful read. I can totally relate to your aging parent problem - having my mom in Wiesbaden, Germany and me living in Seattle. Mom turned 90 last May, we go visit her once a year on her birthday. So far, she hasn't had any bones break, but she's had her bouts of stubbornness. We hired a couple from Romania who moved in with her so she didn't have to go to a nursing home.They cook and take care of the house as well. She has dementia and gets confused, but hey -- I'm confused myself more than not. How long did your dad have to stay in that weird bread-place? ;)
Your rolls look delightful. I have only tried once to bake with yeast water but didn't trust it and added sourdough to it as well. That was a really cool bake! Then I forgot about it being in the fridge and it got really gross looking. oops. But what I did try the other day was "beer sludge". Hey, it's yeast, right? That's how bread started with those beer brewing monks using their beer yeast to put in bread. I used the beer sludge from our last homebrew, after Donn moved it from the bucket to the carboy. I've been feeding Sir Bobby Farts-Alot with it (he's my new starter; Lazy Fred got retired), and yesterday I just mixed 35g of beer sludge with 35g of bread flour and had a tripple rising surprise this morning! So I made biscuits. Of course I forgot to take a pic of the biscuits, but here is the growing beer sludge starter.
It worked! I love coming up with new baking ideas - especially when they work. Thanks again for getting me to understand the sourdough process / 1-2-3 formula several months back. Ever since then I've been unstoppable with this baking obsession. I definitely turned into a bread snob. I could totally understand your thoughts about the weird looking bread at the convalescence home. I was so disappointed when visiting Germany in May when I tried to get Sourdough bread at my usual bakery and was told they didn't get any "delivered". Huh? Yeah, they didn't even bake there. I had no clue that it was a chain store! And the breads I did try didn't really have that "oh duude" effect either. Now I bake sourdough every other day (minis @ 600g) and have several jars of Sir Bobby variations in the fridge and on the counter. The other night I had a nightmare that the kids came here to stick me in a nursing home and cleaned out the fridge--chucking all my starter! Oh man, what a dream! I didn't go back to sleep after that, but did the only thing I could: I went downstairs and made more bread. :)
The rolls got better and I did catch a "baking off" right there in their kitchen. Purely accidental. There was this "look" when checking the buns for doneness, when the bakers eyes met mine and questionmark floated in the space between us. I said, "7 more minutes." And that was that. Dad eventually was released end of the month and we took him home. I kept the car keys in my pocket. He had to finally admit that his driving days were over because of poor eyesight. Before his release, I had raided the local hardware store for handicap bars, putting up enough to make the house entry, kitchen and hallway look like a ballerina studio. Especially in the area where he fell.
Anyway, there was enough action and stuff over the last three months to fill a best seller. We moved the folks into Assisted living in Iowa. Yep, went north instead of south and downsized them into an apartment near family. Talk to them often using the internet. Dad's only complaint is that the coffee maker in the facility restaurant doesn't make coffee until breakfast at 7am. He's an early riser, me too, and we like to savour that first cup outside as the sun breaks the morning dew. I often found him sitting outside on the south porch when I got up. I'd make fresh coffee, pour two mugs and quietly set one in his hands. ...That gives me an idea....
…. for their apartment! Perfect late house warming present! I've been trying to find things for mom but she has been developing dementia and forgets things as soon as she turns around. She loves stuffed animals though; and she enjoys getting letters with pictures of my bread.. I tried to do the skype thing with her, but it was way too confusing--especially when the caretakers are not quite tech savvy... I'm glad your dad got to go home -- even if it's a down-sized version of home. ;)
I have just joined The Fresh Loaf, and I have just discovered your blog. I have been lurking in the rye discussions for a few years and have learned a lot from your contributions. I can see from your blog that you have quite a lot on your plate, and more interests than just rye. I remember that in one of those discussions you mentioned baking a loaf that was almost 100% altus. I would like to try that, but I am unable to track down that thread. When you have time, could you send me a link? Or perhaps share more thoughts on altus?
We just did that yesterday. MIL took the cut up cubes of bread I had dried out and made traditional dumplings with them. Beat an egg or two with water/milk dump over and toss onto the bread crumbs. Eventually toss in some flour with a sprinkling of salt. Some add parsley, some add little bits of bacon some make make one roll like a log loaf (recipe below) and some add a little more flour shaping them with wet hands into balls. Then they are dropped into boiling water for about 20 minutes to simmer. Cut open to check if they have steamed dry or set in the middle. Serve hot with stew type main dishes, meat & gravy or mushroom golasch.
Look up Austria Semmelnknoedeln
here is one recipe: https://theaustriandish.wordpress.com/2017/07/30/sliced-bread-dumplings-serviettenknoedel/
And Paul must be dmcool. I'm learning.
of the Käseknödel Suppe I ate in the Tirol a couple of times, specifically at the Lehnberghaus near Mieming - a mountain paradise!