Category Archives: Rolls

March 1st, 2009

Ceriola – same recipe, new methode

Category Rolls    16 Responses

The Ceriola I baked last week were very good. A nice crispy crust and a airy crump, looking as nice as rolls from the bakery. The best rolls I ever bake!

But one single person testing the rolls declared, that the rolls are fine, but the rolls from the bakery are more fluffy. Ok, that arouse my ambition. The recipe itself was fine, I was sure about this. But maybe the methode was wrong? I recalled a post Steve from Bread cetera published some weeks ago. In the Post “More Musings on Mixing” he showed an intressing technique to prepare dough.

Like him, I used the whisking attachment to mix the batter consisting of the sourdough, the yeast, all of the water and a little amount of flour, untill the mixture becomed aerated. Now I changed to the dough hook to mix shortly the rest of the flour with batter. After a resting periode for autolysis, the dough was kneaded untill the gluten developed. That happend really fast, one minute after kneading the dough started to become smooth and after another four minutes the gluten was well developed. Continue reading →

February 22nd, 2009

Ceriola

Category Bread, Rolls    6 Responses

 Its not a good idea to declare on thursday that I am done with baking for this week because on friday, when I see all the beautiful loafs and rolls on YeastSpotting, I always find a lot of things I want to try immediately. This time, I saw the Ceriola from La cocina de ile and could not resist. The picture was so promissing.

But the two years of learning spanish in school had passed me without having a great impact on me. I still rember some words but thats not enough to translate the recipe. With the pictures I get roughly the meaning, but it was not enough to understand it entirely. But luckily there is the Google translation service and the online dictonary Leo. With some help from both of them, I did the translation rapidly. Just the term Masa madre gave me some troubles – but here google could help me too: it is sourdough!

The methode of forming the rolls is shown in this video. Its not so complicated: just form nice bowls, then use the edge of your hand to press in the middle of the bowl. Then fold it together and roll the ends together, giving the roll two pointed Ends. I did this not carefully enough, so I lost most of this pointed ends during the rising Periode. Continue reading →

February 22nd, 2009

BBD#17: Potato Bagel Stars

Category Rolls  Tags: ,   7 Responses

When I see the topic of the 17. Bread Baking Day this recipe came directly to my mind. I was thinking about trying it for a longer time, I just had no opportunity untill now. I knew the methode to form the stars allready from Bertinets “Dough”.  Its so stunning, how two simple cuts could have such a nice effect!

For cooking the potatos I used this time the microwave. Its a simple trick, my collogues use for cooking potatos for lunch at work. Just wash the potatos and then pierce them with a fork for four or five times. Then put the wet potatos to a plate, suitable for microwaves, cover them and cook them at 750 Watt for 2 to 5 minutes, depending on their size. Continue reading →

February 8th, 2009

Cacao buns

Category Rolls  Tags:   9 Responses

Our local baker has delicous sweet buns called “Kakaoweckchen”.  They have a core of dark cacaodough surrounded with white dough. The cacaodough break through the cut on the top of the bun, giving an impressive effect.

At my last breakfast in the café belonging to the bakery I thougt about how to make this buns by my own. I decided to use the “sweet dough” from Bertinets “Dough” as a basis. The only change I made was using a preferment. After finishing kneading, I mix half of the dough with some cacao and water, but that did not work so well, so the next time, I would make two batches of dough, mixing the cacao with the flour directly. Continue reading →