These German style rolls were adapted from a recipe on Karin Hanseata's blog. Her blog is filled with inspired baking so I urge you to visit and explore her adventures.
I found these rolls to by very similar to Kaiser style rolls with a nice hard crust and soft interior, perfect for sandwiches.
This is another version of the bread I made last week but I subbed out the white rye with durum flour and I added some dried Shallots reconstituted in the liquid first.
All I can say is the smell of the shallots baking in this bread was amazing and filled the entire house with its oniony aroma. The substitution of the durum changed the flavor profile slightly, and it was hard to really tell the difference without doing a side by side comparison.
I was trying to get into the holiday spirit so I asked my wife what type of bread she wanted me to make next and she immediately asked for a chocolate chip Challah with cherries.
I decided to use a sourdough starter and followed the Coconut Yeast Water Challah formula I had made last year which came out very nice. This dough is very wet and does not really allow for braiding, so if you want to braid it you should cut down on the water even though the overall hydration is only 68% most of it comes from the egg yolks.
This past weekend I decided to make 2 different styles of bread, with one being a classic Pain au Levain and the other a new higher percentage Jewish Rye. I will post on the rye separately shortly.
I have made different versions of Pain au Levain in the past with moderate success so I wanted to change-up the flour a little and also add some barley flakes to hopefully add another layer of flavor.
For Thanksgiving we were visiting my wife's family in North Carolina as we always do and as usual we brought have our kitchen with us so we could bake for the main feast.
This year I made a double batch of my German Sourdough Pumpernickel Pretzel Rolls and another version of my Tangzhong Onion rolls. I changed up some of the flour and also added some shredded cheese in the mix for added flavor.
I love baking with Durum flour and bake with it all the time, so I figured it was time to finally make a 100% Durum bread. I have not used the 36 hour method in a while so I incorporated it into this bake and used some KAF Durum flour in the 2 stage starter and in the final dough. Technically there is a little bit of AP flour in the seed starter but I hope you won't hold that against me.
Today it's snowing. Not enough to bring out the snow-blower but enough to enjoy a nice cup of soup with a sandwich made with my hearty multi-grain bread. I've made similar breads before and I followed the basic procedure but I varied the soaker/scald ingredients and the combination of flours in the main dough.
I used some Vermont maple syrup infused with vanilla to add a touch of sweetness to offset some of the bitterness from all the whole grains used in the recipe.
I was asked to make some rolls for Thanksgiving again this year so I decided to try to turn my Sweet Potato Maple Pecan bread into rolls. In the original bake I had discovered that I used way too high of a hydration in the dough so this time since I was making rolls I cut down on the hydration considerably. My calculations say 53% total dough hydration and 78% with the add-ins but since the sweet potato variety I used this time was a red variety with white flesh I think the moisture content of the potatoes may have been less than calculated.
My pretzel rolls have become one of my wife's and friends favorites so I figured it was time to make some more. I stuck to the same basic formula and procedure as before but changed up some of the flour using some potato flour in the starter and some First Clear flour in the main dough.
I decided at the last-minute to make a few rolls with a surprise inside and added some bacon cheddar cheese I had picked up while in Vermont a few weeks ago. All I can say is...."Cheese and Bacon"..enough said!
