Latvian cheese roll

-
Makes 6-8 rolls


6-8 rolls, gBaker’s %
AP Flour500100%
Water15030%
Milk12525%
Egg (1)5010%
Margarine102%
Active Dry Yeast71.4%
Salt71.4%
Shredded hard cheese (Old Cheddar, Asiago)6012%
Total909181.8%

preferment

Flour - 250g
Water - 150g
Yeast - 7g

Mix and ferment for 2.5 hrs.

mixing

Mix all ingredients with preferment, knead for 5-6 min on second speed.

fermentation

1.5 hrs with one stretch & fold.

shaping

Divide and shape 6-8 small battard like buns with pointy ends.

proofing

30 minutes

baking

Score 3 diagonal cuts. Bake in a steamed oven at 230°C for 30 minutes

Comments

Post a Comment

Popular posts from this blog

Hungarian potato bread with caraway

-
Image
Makes 2 loaves 2 loaves, g Baker’s % AP Unbleached Flour 900 100% Water 542 62.3% Potato (cooked and mashed) ~50% hydration 230 24.2% Salt 19 2% Caraway seeds - 1 tbsp Total 1791 188.5% preferment sourdough starter - 30g flour - 100g water - 100g mix and let rise until double in size and passes float test mixing Mix all ingredients and knead for 6-8 min fermentation 2-4 hrs or until doubles shaping Divide and shape round or oval loaves proofing 50-60 minutes, optional 12 hrs in cold baking Bake in a steamed oven at 220°C for 36-40 minutes
Read more

German rye bread - Roggenbrot

-
Image
Makes 1 loaf preferment Sourdough starter 30g. Rye flour - 100g Water - 100g Mix and let ferment ~2.5 hrs DOUFGH AP flour - 100g Whole wheat - 100g Rye flour - 100g Molasses - 20g Salt -7 g Caraway seeds - 2teasp. crushed fermentation Mix all ingredients except salt, after 20 min. add salt and knead for 5-6 min, the dough will be sticky. Place in oiled bowl. Ferment 3 hrs. proofing Shape round or oval loaf, place in banetton  and let rise at room temp for 60 minutes, then overnight in refrigerator. baking Bake in a steamed oven at 250°C for 10 minutes, lower the temp to 220 and bake for 15 min
Read more

Sourdough country bread with olives

-
Makes 2 loaves 2 loaves, g Baker’s % Flour(AP-720g; rye - 100g) 820 100% *Sourdough starter (100% hydration) 120 Water 470 60% Salt 13 1.5% Malt 26 3% Olives(Kalamata) 200 22.7% Total 1649 187% *Starter weight included in flour/water: 50/50 mixing Mix all water with starter, add flour and malt. Let rest (autolyse) 30 min. Mix in salt and olives, knead 3-4 min. fermentation 2.5 hrs with 3 stretch & folds. shaping Divide and shape round or oval loaves proofing 50-60 minutes at room temp. retard overnight(10-12 hrs) in refrigerator. baking Bake in a steamed oven at 230°C for 10 minutes, 200°C for 20 min.
Read more