For the experienced roll makers out there, does the gluten look developed enough and does the proof look good? (I had to slow down the second rise.) As far as size goes, they ended up more like second cousins rather than sisters lol, but hopefully I can get them more even next time.
by AutoGen_Name
4 Comments
These look insanely good and the difference in size only adds that rustic and authentic feel imo
For more even sizing, I’d suggest getting a digital food scale if you don’t already have one! Before you divide the dough, weigh it out and then divide that number by however many rolls, and then use that to accurately weigh out each ball you make. 🙂
I have the kitchenaid artisan. I could make small batches of bread like this in it but I’ve found that if you use a high hydration dough, mixing it cannot build gluten strength after a certain point. You have to stretch and fold or use other techniques. Does anyone know a way around this?
These look great, do you have a recipe?