Todays objective:
Today, we will explore using one light Vienna dough, to create two breads, one enriched and one lean.
Single knot enriched dinner rolls
In the mean while, back at the fermentation ranch. the bacteria are hard at work breaking down the sugars in dough batch #2. In not much more time, they will start in on the starches.
Light Enriched (Light Vienna) Dough
Will make a dozen 3 oz./85 g. rolls INGREDIENT:
INGREDIENTS
Bread flour 625 Grams
Water 315 Grams
Oil 1.0 GRAMS
Egg 30 Grams
Sugar 30 Grams
Malt 10 Grams
Instant Yeast 12 Grams
The Soft dinner rolls were bulk fermented for 45 minutes barley enough time to double. Rested between shaping steps and proofed to a total of 45 minutes. baked in a dry oven at 375F, for 18 minutes, The tray was turned at 6,12 15, and 18 minutes. Rats foiled again I forgot to use the left over 1/2 egg to wash the rolls.
There we have it, two very different breads from one mix of dough!
The
Remarkable! How is this even possible? Science or voodoo? The Kaiser rolls were proofed for a total of 50 minutes. Then baked in a steamed over for 22 minutes. The tray was tuned at 8 and the oven was purged. At 16 the roll were rotated. then again at 19.
Is it powerful bacteria and enzymes that are responsible for the soft crust and the crispy curst? Or is it just simply the addition of steam? These are hard questions for a layman like myself.
Alternatively, maybe it is a combination of both? What do you think?
The enriched dough will carry a softer texture and finish to it than a lean dough would. So if you cleaved off half of the dough to add the extra ingredients, it will completely change the structure of the bread produced.
I like the shaping of the kaiser rolls and the back rolls look like dogs curled up for a nap.
Not to bad for the first try. The Kaisers, look pretty okay and close to NYC standard rolls!
Ah that is the conundrum, there was no lopping off of half the dough, and adding anything. This was one mix all ingredients up front, with an 8 minute spin in the Bosch.
If they're from the same dough? It would seem to be either one or the other. Once the sugar, egg and oil are incorporated it is no longer a lean dough. How does that work out?
Stan & Norm( RIP), of inside the Jewish bakery fame.
The dough will take on different characteristics as it enters different stages of fermentation. By the time the dough is in bulk fermentation for 2 plus hours all of the sugars and most of the starches have been ingested by the yeast. " Leaving a lean lattice of gluten behind."