Today's experiment. I got tired of chasing hard rolls for my husband's lunches and these worked out well. I rolled 4 oz of dough and put three in each oval brotform to rise. Then baked them in oval clay bakers for 30 mins and an additional 5 mins uncovered to darken. Egg white/water wash with sesame. Here's the recipe:
15 oz KA bread flour
1 Tbsp dried buttermilk
1.5 tsp sea salt
1/2 tsp yeast
1 tsp diastatic malt powder (optional)
11 oz liquid (I use 50 / 50 water and ale)
Mix all together and let ferment overnight or 10 - 12 hours. Stretch and fold dough; let rest 10 - 20 mins. Divide dough into 6 equal parts (4 oz). Bake @ 450- 460 degrees for 30 mins; remove covers and bake an additional 5 mins to darken or until 200 - 205 on thermometer.
Your rolls are beautiful. I have a question, when you say "ale" what exactly do you mean? Like a beer? I'm new at baking bread and would love to try to make these rolls. Also where can you find the ingredients dried buttermilk and malt powder
Thanks for the compliment! I use any kind of beer (Peroni, Blue Moon, etc.), but you don't have to use beer. Dried buttermilk is available at most major grocery stores. As for the malt powder, I ordered it from King Arthur Flour. There have been a few postings about it and you may be able to find it at a local store or organic foods store (Whole Foods Market or Trader Joes, etc.).
Good luck!