Maritozzi/Enriched Dough Troubleshooting
Hello all. I've been working on a sort of fusion between maritozzi and potato rolls, and running into an outcome that I haven't seen before when baking similar breads (brioche, burger buns, etc.). The dough is very stable, but upon baking, the buns grow excessively tall. They don't blow out, but some do lose their round shape because of how tall they become. They are super light and tasty, but volatile. I Have successfully kept the dough in the fridge for 5 days, but and even with more age they continue to rise explosively.
Recipe:
- 100% type 1 flour -- 340W, 13% protein
- 2% instant yeast
- 28% riced potato
- 45% milk
- 9% egg yolk
- 5.5% sugar
- 5.5% honey
- 25% butter
- 2.5% salt
Process:
10 minute mix (kitchen aid speed 2) everything but salt and butter, 5 minute mix with salt, then 10 minutes more to gradually incorporate softened butter. Final dough temperature of about 76-78 degrees. 2ish hours to double at room temperature, then refrigerated overnight and shaped the next day. Typical balling up and rolling on the table, as for most small rolls. 2-3 hours for portioned dough to double, covered. Egg wash then baked at 350 with convection until golden brown and over 205 degrees internal.
Failed to take a picture, but will grab one the next batch I bake.
Any thoughts? Currently thinking it's either undermixing or too much fat and not enough moisture, though the dough is very easy to work with and seems well hydrated. Maybe I'll try some whole egg in the next round in lieu of yolks.
Thanks for the help!
If the rolls were doing the opposite - slumping out sideways - I would be thinking about too large a hydration. These are the opposite, so maybe a slightly higher hydration would help.
The other thing I'm thinking about is that the bulk fermentation should be longer. You have a lot of sugars and starches in there and that would make for vigorous growth. More BF would tend to use up more of the sugars, and that might leave less activity for oven spring.
You could try baking at a higher temperature to firm up the crust more earlier in the bake. Then if your oven allows it you could reduce the temperature to finish. Of course you don't want to burn the sugar and butter, but I'm sure you can balance all that out. I usually want to bake rolls and other small products at a higher temperature than loaves (and for enriched doughs finish at a lower internal temperature), and I'd probably want to bake a loaf enriched like your dough at maybe 375 deg F (lower with convection, I suppose), so I would be starting out rolls with a higher temperature than that.
Your oven will probably bake differently than mine, and as always YMMV!
TomP