November 13, 2023 - 11:07am
Chubby little Hamelman "boats".
Based on a YouTube video https://www.youtube.com/watch?v=Tl4Hfi8ma1c I saw a day or two ago, these little beauties are made with the Hamelman Vermont SD formula. Scaled at 250g each, just a guess from the visual cues of the video, they were a snap to shape and to score. It seems that this bakery is in Seoul S Korea.
As is often the case with the VT SDs the low hydration prevents open crumb regardless of the wonderful oven spring these exhibit.
And a screen capture from the video
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Comments
Good work on the shaping; very consistent. Looks like some carryover from all you baguette shaping. They really opened up along the score, didn’t they?
Paul
At 250g each, a bit too much dough for a sub perhaps. It does kill my morning toast slice shape. If you haven't seen the video, it is worth the several minutes.
I may give the shaping of my baggies the same post-divide treatment and ball the dough rather than the standard pre-shape cylinder I've always done. I've never had a post-rest shaping so easy to roll out before.
Really delightfully looking buns!
definitely a fun shape to make, and I suspect it won't be my one and only try at these. Perhaps a little smaller 175g-200g to fit into Paul's (above) sub interest.