So far so good! I have been SO glad I decided to do this Bread Bakers Apprentice Challenge. Marathon training is probably the BEST time to be consuming such vast quantities of bread.
I made these rolls for Joe’s and my sendoff dinner that his mother threw us the other night. She invited my family and his grandparents over for the day before we move up to Boston. Our ‘vacation’ in Charlottesville went by too quickly! We did a pretty good job of keeping ourselves busy. We bought and reapulstered dining chairs, refinished a new bed frame, drove an hour to Lynchburg to buy a lamp at this great little second hand furniture shop called Loft 3F, made pillows, and baked and ate some bread.
Since I wanted to make enough large sandwich rolls for 10 adults, I made a full pâte fermente recipe and 1 1/2 x recipe of the kaiser rolls. I made these in ONE day, by adding a double yeast in the pâte fermente to speed up the rising process. This is probably a big no-no, but the rolls came out very well anyway. After mixing and proofing, the fermente sat i the fridge for about 4 hours. From there I followed the rest of the Kaiser roll recipe, using a little more than 1 1/2 times the recipe ammount of barley malt syrup. I baked the rolls for just 14 minutes using the oven’s convection setting and they came out golden brown. They were a little hard on the outsided but tasty and soft on the inside.
If i were to make thesea again, I would (1) allow time to properly follow the two day recipe and (2) try to mimic a kaiser roll cutter for forming. The method shown on page 82 of looping the dough around looked pretty, but had a tendancy to fall apart.
Beef brisket BBQ recipe coming soon!
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