February 29, 2020 - 5:16am
sourdough rolls v bread fermenting times
am i right in presuming that rolls proof much faster than loaves of sourdough. I generally retard final proof. Shape loaves and leave at room temperature for 45 minutes before putting them into fridge. Next day I bake straight from fridge. I will be testing rolls tomorrow but just wondering if timings will be same as loaves?
advice appreciated
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It depends on the amount of yeast you put in them. You can control fermentation time with many factors, but the two biggest are probably temperature and amount of yeast (or starter).
In general, the longer a proof, the less yeast you need. If you proof in a cold environment, you add another factor and it becomes a little trickier to adjust the amount of yeast. I would use maybe 60-70% of the amount of yeast you usually use.
Problem is I’m making rolls from same dough as loaves so after bulk fermenting 10kg I’ll shape and rest and retard. I rest 950g loaves for 45 minutes before putting into chill room and then bake straight from chill next day. The rolls will be 150g. So I was going to text with a post shape rest of 30, 45 and 60 minutes and see what story was next day. Just interested in science of it as ratio of yeast/dough will be same but cold will penetrate rolls much faster than loaves so stopping proof in a much shorter period of time.
Do you find that bread dough works for rolls? Looking at roll formulations vs bread, rolls seem to contain all or some of the following: oils/fats, sugars, malt, potato flakes or potato flour. Presumably to give a soft crumb and to get some crust colour in the shorter baking time available.
Lance
I used to put oil in rolls but actually I now prefer leaner rolls as do customers. Allows they’re fillings more breathing space as bread is lighter. Burger buns are a different matter....
I think those 1-2 hours difference of "fermentation stopping" won't make a big difference. At least not enough to over- or underproof. I have baked loaves that were hours apart in cold retarding time and there didn't seem to be a clear.