This is already the fourth month I bake with pre-mixed flour of Schmidt. This
month I choose Rex Milano. As the name suggests it’s filled with Italian herbs,
sundried tomatoes and cheese. The kitchen smelled like a pizzeria. It’s easy
dough to work with. The only question that came to my mind was about adding
salt. I followed the recipe Schmidt gave me and didn’t include salt and it turned
out ok.
The rolls smell very Italian and the soft crumb
has a nice yellow golden color. This roll goes well with soup. It’s nice to
taste bits of sundried tomatoes and Italian herbs.
ready to proof |
Specifics
Name Rolls with Italian herbs
Adapted from Schmidt
Yields 7 rolls
Dough temp. 24°C
Mixing 2 + 6 minutes (medium consistency)
Fermentation 60 minutes
Shape rolls
Proof at roomtemp. 60 – 90 minutes until fully
Bake 220°C 20 minutes
Adapted from Schmidt
Yields 7 rolls
Dough temp. 24°C
Mixing 2 + 6 minutes (medium consistency)
Fermentation 60 minutes
Shape rolls
Proof at roomtemp. 60 – 90 minutes until fully
Bake 220°C 20 minutes
This is what I used:
Bakers formula % grams
Flour 100 500
Flour 100 500
Water 52 260
Salt 0 0
Final Dough
Rex Milano 250
Salt 0 0
Final Dough
Rex Milano 250
Unbleached AP 250
Olive oil 15
Olive oil 15
Yeast 7.5
Salt (in Rex Milano) 0
Water 260
This is what I did:
The dough: all ingredients are mixed until all was well combined, this took about 2 minutes. Then I mixed on second speed for 6 minutes. The dough should be supple, with moderate gluten development.
Bulk Fermentation: transfer the dough to a slightly oiled containers, cover and leave for 1 hour.
The dough: all ingredients are mixed until all was well combined, this took about 2 minutes. Then I mixed on second speed for 6 minutes. The dough should be supple, with moderate gluten development.
Bulk Fermentation: transfer the dough to a slightly oiled containers, cover and leave for 1 hour.
Shaping: I divided the dough into 7 pieces and loosely
pre shaped into balls. Covered with a towel and left for 15 minutes to rest. I
shaped all balls firmly and placed them in to proof.
Proofing: I proofed the rolls for 90 minutes until they are fluffy. This depends on the temperature in your kitchen.
Pre heating: I pre heated the oven to 220°C.
Preparing and Baking: I baked the rolls for 20 minutes until the tops were golden.
Proofing: I proofed the rolls for 90 minutes until they are fluffy. This depends on the temperature in your kitchen.
Pre heating: I pre heated the oven to 220°C.
Preparing and Baking: I baked the rolls for 20 minutes until the tops were golden.
I send this to Susan’s YeastSpotting and to Bake Your Own Bread
I really liked your Information. Keep up the good work. Italian Mixed Herbs
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