by thirschfeld
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Sagegreen's Testing Notes:
Expand Collapsethirschfeld's Notes:
Expand11 ounces water, room tempeerature Ask a question about this ingredient
1 tablespoon honey Ask a question about this ingredient
2 teaspoons barley malt syrup Ask a question about this ingredient
1 1/2 teaspoon active dry yeast Ask a question about this ingredient
2 3/4 cups unbleached bread flour Ask a question about this ingredient
1/2 cup fine grind whole wheat flour Ask a question about this ingredient
1 teaspoon cumin seed, ground in a mortal and pestle Ask a question about this ingredient
3/4 teaspoons kosher salt Ask a question about this ingredient
In the bowl of a mixer combine the water, honey, barley malt syrup and then sprinkle the yeast across the top to bloom.
Ask a question about this stepOnce the yeast has dissolved add the rest of the ingredients, minus the cornmeal, and mix with dough hook until the dough pulls cleanly away from the sides of the mixing bowl.
Ask a question about this stepRemove the dough from the mixer and kneed it until it becomes smooth and elastic.
Ask a question about this stepLightly oil or butter the mixing bowl and put the dough back into it. Cover the dough with plastic wrap and place it into the fridge and leave it there overnight.
Ask a question about this stepThe next day remove the dough from the fridge and let it slowly rise (you will notice it has risen a lot already and doesn't have far to go) and come to room temperature, about an hour.
Ask a question about this stepPunch down the dough and kneed it a few times. Divide the dough into nine equal pieces, about 3 ounces each, and roll them in a circular motion with with the palm of your hand on the counter top until you have a smooth ball.
Ask a question about this stepLine sheet tray with parchment paper and sprinkle it with cornmeal. Space the rolls out evenly on the tray leaving about 2 inches all around. Cover them with plastic wrap and leave them to rise for about and hour or until doubled.
Ask a question about this stepHeat the oven to 400 degrees. Place a little bit of flour into a strainer and lightly dust the rolls by tapping the strainer gently from about 8 inches above. Score the rolls with a very sharp knife once across the top. Bake the rolls for 20 minutes. You may want to rotate them after 10 minutes so they brown more evenly.
Ask a question about this stepRemove them from the oven and let them cool for 10 or 15 minutes before serving or cool them on rack completely and gently rewarm them before serving.
Ask a question about this stepthank you Hilarybee that is a very nice compliment. You know as much "science" as you can apply to baking you still need to be "lucky". Meaning there are so many other nuances beyond weights and measures that make for really good bread. I also really believe it is something that takes practice in order to get and understanding and handle on it. These rolls hold really well, meaning you can cook them early in the day and let them cool on a rack for a few hours before dinner.
Just beautiful!
Thank you betteirene
Can't decide which is better, the headnote or the recipe.
thank you so much cheese1227.
He does do some of the best headnotes!
That roll is speaking to me, thirschfeld. It's saying "Behold my humble beauty, and I'm damn good to eat!" How do you do that, with the front roll in focus and the back rolls blurry? That ain't gonna work with my dinky point-and-shoot camera, is it?
Mrs L, yess!! I agree 299% (Arbitrary percentage there.) Incredible!!
thank you mrslarkin. Sometimes point and shoots have a focus freeze dealy where if you put the center of the screen on what you want to be in focus, let the camera focus, and then push the shutter button down half way it locks it in. Then while holding the button you compose your shot and then push the button the rest of the way to take the picture. While the rolls in the background look close they are further away than they appear and using depth of field you can throw them out of focus. Don't know if that helps?
No butter, no jam? My kind of roll! So good it stands on its own? Not dumbed down with a lot of sugar and butter? Yeah, I like this. A lot. ;o)
thanks you AJ. I hope you get freed up from all these distractions you call work and can get back to the real business at hand here at food52.
I'm thinking we should all be friends in real life!! That dagnabit just confirmed it for me.
TiggyBee by your tone I can tell it is a compliment, so no. mrslarkin you make me laugh, consistantly
Perfect! Field trip to King Arthur this weekend. Come on along. Bring the kids!
thanks Sagegreen. You know King Arthur has classes where they teach yeast breads. I have often thought about going because Jeffrey Hammelman is a really great baker and as I said before his book Bread maybe one of the best I have seen for the professional and the homebaker.
thanks hardlikearmour, booth are pretty tasty
Man, you out did yourself! The scoring makes them look especially good.
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
Masterful work, sensei. I like to consider myself a "lucky" baker- as I'm not particularly reverent of recipes, but things generally go my way. I'll try to follow the recipe to a T when I make these for Christmas Eve. These rolls kind of remind me of Tom Collichio's Parker House Rolls featured in the New York Times around Thanksgiving- he credits barley malt syrup to making the rolls special.