just wanted to say hello formally. i love this site. I read it all the time and I have learned a ton from everybody who posts here. Im posting two pics here. the first is a sourdough rye from last week and the second is my lastest bread addiction, whole grain dinner rolls. see you round folks!
whole grain rolls
1 cup (4oz) bread flour
1/2 cup water
1/8 tsp instant yeast
1.5 cups water
3 Tbsp unsalted butter
1 1/2 tsp table salt
1 Tbsp Barley Malt Syrup
1 cup Bob’s Red Mill 8 grain cereal mix
2 tsp instant yeast
3 cups (12 oz) bread flour
about a cup of toasted sunflower and pumpkin seeds (optional)
enough oats for topping (optional)
Mix first three ingredients and allow them to ferment for 12-24 hours.
Once the ferment mix has ripened to your liking, combine the water, butter, salt and malt syrup in a small saucepan and bring everything to a simmer. As soon as bubbles begin to appear around the edge of the saucepan, shut of the heat and throw in the cereal mix making sure to it stir together well; set that aside to cool. Once it has cooled down to room temp, add it to the bowl with the pre-ferment and mix these together until a homogenous sticky batter/dough forms.
Sprinkle the remaining 2 tsp yeast over this ferment/cereal mix and then start to add in the remaining flour until a soft sticky dough forms. Place this out onto a floured surface or the workbowl of a mixer and begin to knead adding flour as necessary to keep the dough from sticking to our hands; the dough should be a little sticky but workable. Once the dough is showing signs of good gluten development, knead in you seeds (if using) and place it in a bowl coated with oil and allow to rise.
After 1 hour of rising, lightly degass the dough and make a letter fold. Repeat this a second time in the other direction and place the dough back into the rising bowl seam side down and allow this to rise one more hour.
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After 1 hour degass the dough and divide into 12 pieces. Form the dough into rounds and place them into a greased 13 x 9 inch baking pan, spaced no more than an inch apart on all sides. Preheat the oven to 425. Cover the dough and allow to rise 30-45 minutes more while oven heats. As soon as they appear swollen and puffy paint them with egg wash(1 yolk + 1 TBSP water) and sprinkle with a mixture of seeds or oats. Bake about 25-30 minutes until golden brown and fragrant.
Welcome from a Newbie here as well.
That is a great looking loaf.
Tattooed Tonka