Takeaways
I cut a couple of corners to get this bread out of the oven before dinner was over so my family could enjoy them and it turned out great. I’ve been very slightly overproofing doughs recently so undershooting both the bulk and proofing steps actually seemed to provide just the right level of fermentation for this dough.
These rolls rose considerably and retained their structure, resulting in a pillowy, delicious savory roll.
Learning: I should more frequently stop bulk and proofing earlier than I think I need to, especially if I’ll be doing an additional long, cold bulk afterwards.
Formula
Levain
| Ingredient | Weight | Baker's % |
|---|---|---|
| All-purpose flour | 90g | 100% |
| Water | 90g | 100% |
| Ripe sourdough starter | 9g | 10% |
Total Dough
| Ingredient | Weight | Baker's % |
|---|---|---|
| All-purpose flour | 459g | 100% |
| Whole milk | 193g | 42% |
| Unsalted Butter | 83g | 18.1% |
| Eggs (about 2) | 91g | 19.8% |
| Salt | 9g | 2% |
| Ripe sourdough starter | 9g | 2% |
Schedule & Timeline
LevainLevain / 8:15pm-8:15pm / 1 event
Build levain
water temperature is 96ºF, target use in 12 hours
MixMix / 10:20am-10:20am / 1 event
Mix dough
Mixing by hand despite the recipe calling for a standing mixer due to my standing mixer being at the repair shop. I vigorously kneaded this dough for 8 minutes in the bowl to build the strength typically added by the dough hook attachment.
BulkBulk / 11:20am-3:03pm (3h 43m) / 5 events
Bulk start
dough is 70ºF, placing in oven proofer (~100°F) for 15 minutes to bring dough temp up
Stretch and fold #1
dough already has some strength from vigorous mixing, but still fairly extensible, 71°F
Stretch and fold #2
gaining strength but still extensible, up to 74°F so moving to oven with light on (no heat)
Stretch and fold #3
dough is getting firmer, no visible bubbles yet and dough has only increased ~20% in size, gentle stretch, 77°F so moving to counter to finish bulk
End bulk
a little short of expected but strong aroma and dome shape makes me think we’re ready to stop. Additionally, I’ve been over proofing so I want to undershoot here
ShapeShape / 4:22pm-4:22pm / 1 event
shaping
rolled out with rolling pin to 15" x 16" rectangle, rolled into a log and cut into 9 ~even pieces
ProofProof / 4:22pm-5:34pm (1h 12m) / 2 events
Proof start
oven with proofer at 100°F
Lower ambient temp
moved to oven with light on (~80°F)
BakeBake / 6:06pm-6:42pm (36m) / 3 events
Bake
400ºF for 20 min
Rotate and reduce temp
350ºF for 15 min
Cool
sliced and ate at 6:50pm