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We recently spent a week in Hawaii, and while I couldn't bring back any fresh fruit, I was able to bring back some good macadamia nuts (Sea Salt Roasted). Wanted to use some of them in a bake and came up with the following idea. I used the Sourdough Cinnamon Roll recipe from Breadtopia's Sourdough Cookbook for Beginners (Pg. 102) as the basis for the recipe and then developed
This is a recipe in Hamelman's Bread (3rd Ed.). It was a straight forward bake and had a very nice sour apple aroma during the bake. Haven't had a chance to slice it yet, but will have some in the morning for breakfast. Recipe calls for Medium Rye, but says that Whole Rye can be substituted. I proofed this seem side down for the natural score look.Makes one loaf...Total
The experiment…One liquid starter fermented at a warmer temperature for a lactic acid flavour.A second stiff starter fermented at a cooler temperature for it's acetic acid flavour. Blend them into one loaf and see how they play against each other.Pre-Ferment One: The liquid starter…1 tsp rye starter at 100% hydration50g water40g bread flourMixed at the same time as the stiff
We apologize, but this video has failed to load. Try refreshing your browser. Cook this: Sourdough cinnamon rolls from Baked to Order Back to video The scent of Ruth Mar Tam’s sourdough cinnamon rolls baking is reason enough to make them. They definitely don’t qualify as a spontaneous Saturday-morning baking project. But if you plan ahead — shaping them right before bed, as Tam does — you’ll be rewarded with some spectacular, slightly sour, lightly sweet buns ready to bake when you wake up. “Cinnamon rolls in our house are a favourite, special breakfast, whether it’s for birth...
After 5.5 hours of Bulk Fermentation - 26°c(25.9)deg Final Dough Temperature Measured internal dough temperature about 3 times and it’s consistent so I stop measuring it.