MacKenzie Posted January 15, 2016 Report Posted January 15, 2016 Have never made these before but they look good so here goes. I used a recipe from King Arthur. Here they are. I will be making these again. I didn't have much on hand for topping and coarse salt will only last about 1 day. The good news is that they taste great with or without toppings. I don't have any pretzel salt and I do not know if it will last longer. The taste test. The next batch I hope to bake on the KK, weather permitting.
tinyfish Posted January 16, 2016 Report Posted January 16, 2016 Very nice rolls MacKenzie. I want to try making pretzels myself.
Rak Posted January 16, 2016 Report Posted January 16, 2016 That looks great MacKenzie! You've inspired me to learn more about baking and today I made my first loaf of whole wheat bread...it was delicious but I still have more learning to do. If it wasn't for you, I'd never attempt baking bread, so thank you!
dstr8 Posted January 16, 2016 Report Posted January 16, 2016 Ok...here I go again sounding like a broken record: Super tasty looking and oh wow on the photog skills, again, MacK! Is this the recipe you followed? http://www.kingarthurflour.com/recipes/pretzel-sandwich-buns-recipe
ckreef Posted January 16, 2016 Report Posted January 16, 2016 Tasty looking rolls. Charles - Prometheus 16.5", Cassiopeia 19" TT
MacKenzie Posted January 16, 2016 Author Report Posted January 16, 2016 dstr8, thanks and yes, that is exactly the recipe I used. Some notes I made for next time: 1. The dough ball weighted 975g so divide into 10 balls that weigh 97.5g. 2. Do the 15 rest on oiled counter top and then run a dough scrapper around the entire bun to loosen it. 3. After coming out of the bath the balls will look strange not to worry when they come out of the oven they will look great. 4. Bake in the middle of the lower half of the oven. 5. If the buns appear to be getting too dark lay a sheet of foil over the top. 6. check temp at the 18 minute mark. I hope you make them and then we can compare notes.
MacKenzie Posted January 16, 2016 Author Report Posted January 16, 2016 That looks great MacKenzie! You've inspired me to learn more about baking and today I made my first loaf of whole wheat bread...it was delicious but I still have more learning to do. If it wasn't for you, I'd never attempt baking bread, so thank you! Rak, you are very brave to start with whole wheat bread, good for you It is not the easiest thing in the world to make. One thing about bread making is that as you persist things will improve. I'm so happy that you are up for the adventure. 1
MacKenzie Posted January 16, 2016 Author Report Posted January 16, 2016 Breakfast was egg, Canadian bacon and cheese on a pretzel bun;) What else would it be. It was very filling.
Rak Posted January 16, 2016 Report Posted January 16, 2016 Rak, you are very brave to start with whole wheat bread, good for you It is not the easiest thing in the world to make. One thing about bread making is that as you persist things will improve. I'm so happy that you are up for the adventure. Thanks MacKenzie! It came out great but not to my standards, I learnt a lot and the next on will be even better. Then I can't wait to try it on the KK!
MacKenzie Posted January 16, 2016 Author Report Posted January 16, 2016 Rak, from the time you mixed all the ingredients did you wait for 20-30 minutes before you kneaded the bread?
Rak Posted January 16, 2016 Report Posted January 16, 2016 No, I didn't. Should I have? Here is a picture of the loaf. I'm very open to criticism! In my mind, I think I needed to let it proof longer and I could have done a better job kneading and shaping, but I'm anxious to hear your thoughts!
MacKenzie Posted January 16, 2016 Author Report Posted January 16, 2016 Yes, it will allow the flour to absorb more of the liquid. I do it for my white bread but maybe only 15 mins. During this rest period the flour will absorb the liquid and the gluten strands have begin to develop. The only other thing I can think is the don't over knead as the sharp edges of the bran tend to cut the gluten strands, not good. You mentioned that you think perhaps you should have let it proof longer. You can do the finger test to find out if it is ready to bake. Poke the dough with your finger, straight down about 1/2 inch and if it fills back in SLOWLY it is done proofing. When you poke a properly proofed dough some of the gluten strands give way but but most are relaxed enough to hold the carbon dioxide. Perfect for oven spring. If the hole fills in quickly that means the gluten strands are still tight and just springs back. The strands have not yet relaxed enough to hold the gas so keep proofing if you don't you won't get any oven spring. I think your bread looks lovely, I'd be happy if it were mine. Doesn't look to me from here that you need much tweaking. One more thing, I do use an instant read thermometer to tell when the bread is done baking. I don't know if you have a nice warm place for proofing but if not here is a tool I use to fix that. I like it a lot: http://brodandtaylor.com/
Rak Posted January 16, 2016 Report Posted January 16, 2016 Thank you! These tips really help! The bread was good, but I know I can do better! For proofing, I use my oven. It has a proofing mode (with 2 settings, standard proofing and rapid), and so far it's been terrific. I'm going to do this again later this week and I'll let you know how it goes! thanks a million!
PRippley Posted January 17, 2016 Report Posted January 17, 2016 Nice bread Rak, coming from a whole wheat only household I know how difficult it is!😊
MacKenzie Posted January 17, 2016 Author Report Posted January 17, 2016 Rac, now you have the real whole wheat pro to get the best tips from, PJ.
Rak Posted January 17, 2016 Report Posted January 17, 2016 Send all the tips you both can! I really appreciate your help and any recipes!
Rak Posted January 17, 2016 Report Posted January 17, 2016 Nice bread Rak, coming from a whole wheat only household I know how difficult it is!😊 Thank you! I'm trying! It's my 2016 goal, to learn to bake. Before this, my attempts have been brutally awful!
PRippley Posted January 17, 2016 Report Posted January 17, 2016 I have been trying too Rak, good luck...it ain't easy...😳
