1 Mix
2 Proof
| Sure, there are three steps, but the first step is easy and the last two steps don't require any work at all! |
Artisan Breads 1..2..3..
Make artisan breads in 3 easy steps. Its fast, fun, and easy, any way you slice it!
Make artisan breads in 3 easy steps. Its fast, fun, and easy, any way you slice it!
“Baking is a relaxed art. There is
no step in the bread making
process that cannot, in some
way, be delayed or moved ahead
just a bit to make it more
convenient to fit into a busy
schedule.” -Bernard Clayton Jr.
in The Breads of France
no step in the bread making
process that cannot, in some
way, be delayed or moved ahead
just a bit to make it more
convenient to fit into a busy
schedule.” -Bernard Clayton Jr.
in The Breads of France
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Recipes
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3 Bake
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Tips and Techniques
| January 30, 2013 Sourdough Cinnamon Rolls Sourdough can be used for any type of yeast bread and during the coming year I'll showcase several sweet doughs made with sourdough instead of commercial yeast. When used as sweet dough, sourdoughs may have a very slight tang or hint of citrus, but this is typically subtle. The long length of proofing adds a complexity of flavor that is missing in commercial bakery pastries. I'll typically start with the levain pastry dough described below then proceed to one of many options for the pastries. Since sourdough is proofed at room temperature, proofing is particularly convenient. After shaping pastries, the second proof can be undertaken at room temperature overnight for enjoyment at breakfast the next morning. What a great way to start the day! Levain Pastry Dough Levain Pastry Dough Variations Levain Croissant Dough: Decrease water for double batch by 1 cup and increase milk by 1 cup Multigrain Levain Pastry Dough: For a double batch, decrease all- purpose flour to 4 1/2 cups, increase whole wheat to 2 cups and add rye flour 1 cup. Directions In a large bowl, stir the levain and water together until the levain is broken up and the water is a bit frothy. Stir in the butter and milk then the remaining ingredients with a large spoon until well mixed. Cover and allow to rise at room temperature for 10-16 hours until doubled then refrigerate until ready to use. If your water and milk were on the cool side and your kitchen is cool (70 F), it will probably need 16 hours. In a warm kitchen (78 F), it will probably need closer to 10 hours. Sourdough Cinnamon Rolls This recipe makes a 9 x 13 inch pan of 12 hefty rolls. To serve in the morning, I'll typically roll them out and place them in the pan toward bedtime the night before and leave them in a cool kitchen (winter) or basement (summer) overnight for the final proofing. I'll turn the oven on upon rising in the morning and bake as directed below. Components Single batch of levain dough pastry dough mix (see above) 3 Tbsp melted butter Cinnamon Filling Icing Cinnamon Filling Amount Brown sugar ½ cup, 110 g Granulated sugar 1/3 cup, 67 g Cinnamon, ground 2 tsp Cloves, ground ¼ tsp Kosher salt ¼ tsp Raisins (optional) ¾ cup, 150 g Icing Double Batch Ingredient Single Batch 4 cups, 500 g Powdered sugar 2 cup, 250 g ¼ cup, 56 g Butter 2 Tbsps, 28 g 2 tsp Vanilla 1 tsp 4-6 Tbsp, 59-89 g Water, warm 2-3 Tbsp, 30 g-45 g To make the icing, place the butter in a medium microwaveable bowl, and melt in the microwave, 20-40 seconds on high. Stir in the powdered sugar, vanilla, and half the water. Slowly add the rest of the water until the icing is of the desired spreading or drizzling consistency. Forming the Rolls Grease a 9 x 13 inch baking dish with butter or cooking spray and set aside. Take a single batch of basic dough mix out of refrigerator and place on a lightly floured silicone mat. Shape into a rectangle then roll out into a ½” thick rectangle, about 12 x 20”. Brush the dough with 3 Tbsp melted butter, then sprinkle cinnamon filling over the dough, keeping filling ½” from edges of dough. Roll up the dough from the long side into a tight roll. Cut the roll into 12 1 ¼-1 ½” wide pieces and place flat side down into the greased 9 x 13” baking dish, flattening the pieces slightly. Cover lightly with plastic wrap and allow to rise at room temperature for 8-10 hours. Thirty minutes before serving preheat oven to 425 degrees. Place the baking dish in the oven and turn down to 375 degrees. Bake until tops of rolls start to brown, about 22 to 24 minutes. Cool on a wire rack. When rolls have cooled for 15-20 minutes, drizzle icing over tops and serve. Submitted to Susan's YeastSpotting at the wildyeastblog. |
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