So, I started this lean bread formula yesterday morning. That was an error in judgment. By the time the 12 hr. ferment time was finished, it was dinner/pizza time. Now the kitchen was scorching hot, and I was not feeling divided/shape &bake. Into the refrigerator for an overnight retard. They ended a bit over-proofed, and the shaping is a little wonky too. That being said, they taste amazeballs, and the look is passable, (just barely 70%)
I would love some crispy rolls for dinner. Can you share your formula ? Thank you! c
Credit for the recipe is courtesy of Ralph Nieboer, of FB Artisan Bread Bakers. The procedure geared to beginners is mine.
I always like his formulas !! And your adaptation and commentary are the best. c